White Chocolate Strawberry Blondies Dessert

These white chocolate strawberry blondies are an irresistible sweet treat that combines the smoothness of white chocolate with the fruity bursts of strawberries, creating a deliciously cozy dessert that’s hard to resist.

This blondies recipe addresses issues of dryness and lack of flavor common in traditional desserts, offering a unique combination of strawberries and brown butter.

When I first tried making blondies, I encountered some challenges, getting the texture just right was tricky. The goal was to avoid that dry or overly cakey feel. Plus, I wanted my kids to love them, especially when they couldn’t resist the aroma wafting through the kitchen while they baked.

This recipe offers a reliable solution by introducing brown butter for a depth of flavor and roasted strawberry jam to enhance the sweetness. In just 40 minutes, you’ll have warm, chewy blondies that are not only delicious but also feel like a warm hug.

If you’re in the mood for something fruity and sweet, give my strawberry blondies a try for another delightful option!

Why You Will Love This Recipe

• Rich Brown Butter Flavor , Using browned butter gives the blondies a nutty essence that elevates the entire dessert experience, offering a depth of flavor that’s satisfying and comforting.
• Roasted Strawberry Jam Goodness , The homemade roasted strawberry jam infuses each bite with sweet, concentrated strawberry flavor, creating a lovely contrast to the creamy pockets of white chocolate.
• Perfectly Soft Texture , The blondies have a chewy texture that’s soft yet sturdy, making them easy to slice and enjoy without crumbling, so you won’t have a messy moment when serving.
• Make-Ahead Friendliness , You can whip up the batter in advance and store it in the fridge for a couple of days. This means fresh, warm blondies are just a quick bake away!

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White Chocolate Strawberry Blondies Dessert

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• Author: Charlene
• Prep Time: 15 minutes
• Cool Time: 0 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 15 servings 1x
• Category: dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Deliciously chewy white chocolate strawberry blondies with a rich flavor and vibrant fruit swirls.

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Ingredients

Scale 1x2x3x

• 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

Cook Mode

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Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Position your oven rack in the center to ensure even baking.
   
2. 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.
   
3. 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.
   
4. 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.
   
5. 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.
   
6. 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.
   
7. 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.
   
8. 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.
   
9. Step 9: Gently mix in the white chocolate chips (1 cup) to the batter, making sure they are evenly distributed.
   
10. 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.
    
11. 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.
    

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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.

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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

Find it online: https://bakeitwell.com/white-chocolate-strawberry-blondies

Ingredient Notes

• White chocolate chips: Look for good-quality white chocolate chips; they melt smoothly and add sweetness. Avoid generic brands that may taste waxy.
• Unsalted butter: Use high-quality unsalted butter for better control over flavor. It keeps the blondies from becoming overly salty, ensuring a rich, creamy base.
• All-purpose flour: Choose a good brand of all-purpose flour to create a chewy texture in these blondies. Make sure it’s fresh for the best results!
• Granulated sugar: Straightforward granulated sugar is essential for sweetness; it helps to create that chewy texture you’re after. Avoid using powdered sugar, as it will alter the consistency.
• Egg: A large egg is important for binding the ingredients together, adding moisture, and ensuring a soft, chewy blondie. Room temperature is best!
• Fresh strawberries: Use ripe, sweet strawberries for a burst of flavor contrasting the sweetness of white chocolate. Check for firmness and vibrant color for the best choice.
• White chocolate chips: Look for good-quality white chocolate chips; they melt smoothly and add sweetness. Avoid generic brands that may taste waxy.
• Unsalted butter: Use high-quality unsalted butter for better control over flavor. It keeps the blondies from becoming overly salty, ensuring a rich, creamy base.
• All-purpose flour: Choose a good brand of all-purpose flour to create a chewy texture in these blondies. Make sure it’s fresh for the best results!
• Granulated sugar: Straightforward granulated sugar is essential for sweetness; it helps to create that chewy texture you’re after. Avoid using powdered sugar, as it will alter the consistency.
• Egg: A large egg is important for binding the ingredients together, adding moisture, and ensuring a soft, chewy blondie. Room temperature is best!
• Fresh strawberries: Use ripe, sweet strawberries for a burst of flavor contrasting the sweetness of white chocolate. Check for firmness and vibrant color for the best choice.

Recipe Tips

1. If your blondies appear dry after baking, reduce the baking time by 5 minutes for a moister texture next time.
2. When the batter is too thick to spread, add 1 tablespoon of milk at a time until it reaches a smoother consistency.
3. If the edges brown too quickly, cover the pan loosely with foil 10 minutes into baking to prevent burning.
4. For uneven strawberry distribution, drop the sliced strawberries into the batter 2 minutes before baking for better evenness.
5. If blondies seem too dense, ensure the baking powder is fresh and properly measured at 1/2 teaspoon for optimal lift.

Serving Suggestions

Serve white chocolate strawberry blondies with a scoop of vanilla ice cream or a dollop of whipped cream. A light berry salad or fresh mint also complements the dish well.

Use white chocolate strawberry blondies to make ice cream sandwiches or crumble them over yogurt. Add them to a trifle or layer with chocolate mousse for a treat.

Top with a drizzle of chocolate sauce or homemade caramel for added sweetness. Dust with powdered sugar or serve alongside fresh strawberries for an inviting finish.

Recipe variations

• You can use fresh or frozen sliced strawberries; fresh provides better texture, while frozen should be thawed and drained to avoid excess moisture in the blondies.
• Add 1/2 teaspoon of fine sea salt and 2 teaspoons of vanilla extract to enhance the flavors of the brown butter and strawberry components.
• Either white chocolate chips or chopped white chocolate bars can be used in the recipe; bars may offer a thicker melt and richer pockets.
• If baking for more people, double the ingredients and bake in two separate 9×13-inch pans, adjusting baking time to about 28-30 minutes each.

How to Store?

To keep your white chocolate strawberry blondies fresh and delicious, follow these storage tips:

Room Temperature: Place blondies in an airtight container at room temperature for up to 2 days. Keep away from heat and sunlight.

Refrigeration: Store in an airtight container inside the refrigerator up to 5 days. Let cool to room temperature before serving.

Freezing: Wrap blondies tightly in plastic wrap then place them in a freezer container. Freeze up to 3 months. Thaw at room temperature.

Other Recipes You’ll Love

• Strawberry Shortcake
• Strawberry Shortcake Cake Roll
• Strawberry-Rhubarb Pie
• Strawberry Panna Cotta

If you enjoyed this white chocolate strawberry blondies or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!