This recipe takes full advantage of strawberry season to incorporate fresh strawberries into chewy, brown-sugar-flavored bar cookies — while solving the problem of the excess moisture that can create a soggy-bottomed blondie.

Click here for the original recipe.

Spread the glaze over the blondies. If desired, allow the glaze to harden overnight. Slice and serve. (Stacey Little / Southern Bite)

Fresh Strawberry Blondies

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 9

Ingredients

• ½ cup diced strawberries
• 1¼ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup butter, room temperature (not melted)
• ½ cup firmly packed light brown sugar
• ½ cup granulated white sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons strawberry jam
• 2 tablespoons water

Instructions

1. Preheat the oven to 350 degrees and spray an 8-by-8-inch baking pan with nonstick cooking spray. Set aside.
2. Place the strawberries between several layers of paper towels and press firmly to wick out some of the moisture. Set aside.
3. In a medium bowl, whisk the flour, baking powder and salt together. Set aside.
4. In a large bowl, stir the butter, brown sugar and white sugar together.
5. Add the egg and vanilla and stir until incorporated.
6. Add the dry ingredients and stir to combine.
7. Add the strawberries and stir.
8. Spread the mixture into the prepared pan and bake for 28 to 33 minutes or until golden brown and set.
9. Allow to cool completely.
10. Make the glaze by stirring the powdered sugar, strawberry jam and water together until smooth.
11. Spread over the blondies.
12. Allow the glaze to harden overnight, if desired.
13. Slice and serve.
14. Store in an airtight container at room temperature for up to three days or in the refrigerator for up to five.

 This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”