Description
Deliciously chewy white chocolate strawberry blondies with a rich flavor and vibrant fruit swirls.
Ingredients
Scale
- 1 cup (225 g) unsalted butter
- 2 1/2 cups (312 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup (100 g) light brown sugar
- 1/4 cup (50 g) granulated sugar
- 2 large eggs, room temperature
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/2 cup (160 g) roasted strawberry jam
- 1 cup (170 g) white chocolate chips
- 1 1/2 cups (225 g) sliced fresh strawberries
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Position your oven rack in the center to ensure even baking.
- Step 2: Melt the unsalted butter in a light-colored pan over medium heat. Continue heating until the butter turns a slightly nutty brown color and releases a rich aroma. Remove from heat and let cool slightly before mixing with sugars to prevent premature melting.
- Step 3: In a separate mixing bowl, whisk together all-purpose flour, baking powder (1/2 teaspoon), and fine sea salt (1/2 teaspoon) until evenly combined and without clumps.
- Step 4: Add light brown sugar (1/2 cup) and granulated sugar (1/4 cup) into the cooled browned butter. Whisk until the mixture becomes smooth and creamy.
- Step 5: Mix in the 2 large eggs, 1 large egg yolk, and vanilla extract (2 teaspoons) into the sugar and butter mixture until fully combined and homogeneous.
- Step 6: Make a well in the bowl with the whisked dry ingredients. Pour the wet mixture into the well. Using a spatula or spoon, gently fold the mixtures together just until combined, taking care to avoid overmixing which would lead to a cakey texture. The batter will be thick.
- Step 7: Drop large spoonfuls of the roasted strawberry jam (1/2 cup) onto the batter. Gently swirl the jam into the batter with the tip of a knife to create pretty fruit swirls.
- Step 8: Fold in the sliced fresh strawberries (1 1/2 cups) evenly into the batter, distributing fruit throughout for texture and bursts of flavor.
- Step 9: Gently mix in the white chocolate chips (1 cup) to the batter, making sure they are evenly distributed.
- Step 10: Pour the batter into a prepared (greased or parchment-lined) 8×8 inch square baking pan. Bake for about 25 minutes. The blondies are done when the edges are set and a toothpick inserted into the center comes out with a few moist crumbs attached. If edges brown too quickly, loosely cover with foil about 10 minutes into baking.
- Step 11: Remove from the oven and allow the blondies to cool completely in the pan. Use a serrated knife to cut into squares for clean edges.
Notes
- Store blondies in an airtight container at room temperature for up to 2 days. Keep them away from heat and direct sunlight.
- Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Wrap blondies tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before serving.
- Use a light-colored pan when browning butter so you can accurately observe the color change to a light nutty brown without burning.
- Allow browned butter to cool slightly before mixing with sugars to maintain proper texture; hot butter may melt sugars prematurely and affect consistency.
- Avoid overmixing the batter once wet and dry ingredients combine to keep blondies chewy and avoid cakiness.
- If batter is too thick to spread in pan, add 1 tablespoon of milk at a time until it achieves a smoother consistency.
- If blondies turn out dry after baking, reduce baking time by 5 minutes next time.
- If edges brown too fast, cover pan loosely with foil 10 minutes into baking to prevent over-browning.
- For more even strawberry distribution, add sliced strawberries 2 minutes before the end of baking instead of folding them all in before baking.
- Ensure baking powder is fresh and measured accurately (1/2 teaspoon) for proper rise and to avoid dense blondies.
Nutrition
- Serving Size: 1 blondie
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg