Strawberry Lemon Blondies w/ strawberry glaze

🍋🍓This refreshing dessert is perfect for summer!🍓🍋

INGREDIENTS:

BLONDIES

• 1 cup unsalted butter, at room temperature
• 3/4 cup sugar
• 1 large egg
• 1/4 cup fresh squeezed lemon juice
• 2 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup diced fresh strawberries

GLAZE

• 1 cup powdered sugar (original recipe recommends you sift your sugar after measuring out, I didn't sift it and it turned out fine)
• 1 Tbsp strawberry puree, you'll need about 2 large strawberries, instructions below.
• Lemon juice, about 1 tbsp, or just enough to thin the glaze to a spreadable consistency.

INSTRUCTIONS

• Start lighting around 30 coal briquettes.
  
• Line a baking pan that can fit in the ditch oven with parchment paper with long edges or line the Dutch oven itself with parchment paper. This will help you lift out the blondies for easy glazing and slicing later.

• Cream the butter and sugar until fluffy. Beat in the egg.
• When the egg is fully incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that's ok.
• Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
• Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible. The dough is thick, so take your time. I like to use a large offset spatula for this job. (A spoon will do as well)
  
• Put 10 coals on bottom and 14 on the lid (Amount doesn't have to be exactly this just make sure more coals are placed on the lid to ensure proper cooking without scorching the bottom). Bake for 18-30 minutes, just until starting to turn golden around the edges and the center is set. Turn the Dutch oven and lid in opposite directions about every 10 minutes. When done a toothpick inserted in the center will be moist but not wet. Don't over-bake these, or they will dry out. Let cool outside of the oven to finish setting up.

• (This would be best to prep at home) Trim the strawberries for the glaze and puree in a small food processor or blender or by hand. Strain the puree through a small strainer to get 1 Tbsp of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice or water.
• Once the bars are mostly cooled, pour the glaze all over the top and spread evenly. Wait for the glaze/icing to set up a little bit before cutting in to it. Enjoy! 😊

Batter before baking:

Finished product: