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Strawberry Lemonade Brownies with Vanilla Glaze

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These strawberry lemonade brownies combine the tang of fresh lemons and the sweetness of ripe strawberries in a soft, chewy bar topped with a silky vanilla glaze. Perfect for summer gatherings, they’re easy to make and bursting with bright, sunny flavors.

Ingredients

Scale
  • 1 cup (150g) fresh strawberries, hulled and chopped
  • 2 tablespoons (12g) lemon zest (from 2 lemons)
  • 1/4 cup (60ml) lemon juice (from 2 lemons)
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon (2g) baking powder
  • 1/4 teaspoon (1g) salt
  • 1 teaspoon (5ml) vanilla extract
  • For the Vanilla Glaze:
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons (30–45ml) milk (dairy or plant-based)
  • 1/2 teaspoon (2.5ml) vanilla extract
  • 1 teaspoon (5ml) lemon juice (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving an overhang for easy lifting. Lightly grease the sides.
  2. Puree the hulled and chopped strawberries in a blender or food processor until mostly smooth. Alternatively, mash well with a fork for a chunkier texture.
  3. In a large bowl, whisk together melted butter and granulated sugar until creamy. Add eggs, strawberry puree, lemon zest, lemon juice, and vanilla extract. Whisk until well combined and slightly frothy.
  4. In a separate bowl, stir together flour, baking powder, and salt.
  5. Gently fold the dry mixture into the wet ingredients using a spatula. Stir just until no flour streaks remain. The batter will be thick and pale pink.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 28–32 minutes, or until a toothpick inserted near the center comes out mostly clean (a few moist crumbs are okay).
  7. Let the brownies cool in the pan for 10 minutes, then lift out with parchment and cool completely on a wire rack before glazing.
  8. For the glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons milk, vanilla extract, and lemon juice (if using). Add more milk as needed for a thick, pourable consistency.
  9. Pour glaze over cooled brownies, spreading evenly. Let set for at least 15 minutes before slicing into squares.

Notes

For best results, use fresh strawberries and lemons. Do not overmix the batter to keep brownies tender. Cool completely before glazing for a neat finish. For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend and plant-based butter/milk. Store in the refrigerator for up to 5 days or freeze unglazed brownies for up to 2 months.

Nutrition

Keywords: strawberry lemonade brownies, summer dessert, lemon bars, strawberry dessert, vanilla glaze, easy brownies, picnic dessert, fruity brownies, blondies, lemon strawberry bars

Find it online: https://tempotaste.com/strawberry-lemonade-brownies-recipe-easy-summer-dessert-with-vanilla-glaze/