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Peach Blondies

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Soft, buttery peach blondies packed with fresh peaches and white chocolate chips, then finished with a bright, fruity peach-lemon glaze.

Ingredients

  • 1 cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 2 Tablespoons freshly squeezed lemon juice
  • 1 cup fresh peaches, diced into ¼-inch pieces and well drained
  • 2 teaspoons cornstarch
  • ⅓ cup white chocolate chips
  • 1 ¼ cups powdered sugar
  • 3 Tablespoons mashed peach (use a very ripe peach)
  • 1 teaspoon freshly squeezed lemon juice

Instructions

  1. Preheat the oven to 350°F. Spray a 9×9-inch baking dish with nonstick cooking spray. Line with parchment paper, leaving an overhang on the sides, then lightly spray the parchment paper.
  2. Dice the peaches into small ¼-inch pieces. Spread them over several layers of paper towels and gently pat dry to remove as much excess juice as possible.
  3. In a separate bowl, stir together the flour, baking powder, and salt. Set aside.
  4. Beat the softened butter, granulated sugar, and vanilla for about 2 minutes. Add the egg and mix until combined.
  5. Add 2 Tablespoons of lemon juice and mix. The mixture may look slightly separated at this stage.
  6. Add the dry ingredients and mix just until combined.
  7. Fold in the white chocolate chips.
  8. Toss the drained diced peaches with the cornstarch, then gently fold them into the batter with a rubber spatula.
  9. Spread the batter evenly in the prepared baking dish. Bake for 35–40 minutes, or until the edges are lightly golden and the center is set. If the top begins to brown too much, loosely cover with aluminum foil near the end of baking.
  10. Cool the blondies completely in the pan at room temperature. Use the parchment overhang to lift them from the pan.
  11. For the glaze, mash about half of a very ripe peach to obtain 3 Tablespoons of puree. Mix with 1 teaspoon of lemon juice.
  12. Gradually stir the peach mixture into the sifted powdered sugar until smooth and spreadable. Adjust the consistency with additional powdered sugar, mashed peach, or lemon juice as needed.
  13. Spread the glaze over the cooled blondies and allow it to set completely before slicing into 9 servings.

Notes

  • Drain and pat the diced peaches thoroughly to prevent excess moisture from making the blondies soggy.
  • If the blondies brown too quickly during baking, loosely cover the pan with aluminum foil.
  • For a thicker glaze, add more powdered sugar. For a thinner glaze, add a small amount of mashed peach or lemon juice.
  • Store leftovers in an airtight container in the refrigerator for up to 4–5 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/peach-blondies/