Contains wheat.

You Will Need: Mix; 1 egg; 6 tablespoons, butter (melted); 2 tablespoons water; lemon glaze. Prep: Approx. 8 minutes | Bake: 24-30 minutes | Yield: Makes 16 blondies. Instructions: Heat oven to 350 F. Line an 8 inch x 8 inch baking pan with enough parchment paper or foil so that the edges can be used to lift the blondies out of the pan after baking. Whisk egg, melted butter and water in a large bowl, then add blondie mix and stir until well combined (for about 1 minute). Scoop the batter into the lined pan and use the back of a spoon or spatula to flatten the batter to the edges of the pan. Bake for 27-30 minutes in a glass pan, 24-27 minutes in a metal pan or until a toothpick inserted in the center comes out clean. If baking in a 9 inch square or round pan, reduce the baking time by 3 minutes. Cool on a cooling rack for 30 minutes, then remove from the pan to allow it to fully cool for 1 hour, or refrigerate for 30 minutes to stiffen up the blondies. Warm lemon glaze packet under warm water for 30 seconds, then gently massage it. Cut an opening in the corner of the lemon glaze packet and coat entire surface of blondie bars with an even layer of lemon glaze. Allow lemon glaze to dry for at least 1 hour until set before cutting and enjoying. Pro Tip: Brighten it up with a sprinkle of lemon zest for that extra special zing. Do not eat raw batter.

The Purple Mixer, Inc.