Strawberry White Chocolate Blondies Recipe
Introduction
Strawberry White Chocolate Blondies are a delightful twist on a classic treat, combining sweet, juicy berries with creamy white chocolate. These blondies are soft, flavorful, and perfect for any occasion where you want a homemade dessert that stands out.
Ingredients
- 1½ cups chopped strawberries (225g, about 1lb pre-diced)
- 1 cup salted butter (227g)
- 1 cup light brown sugar (200g, packed)
- 2 teaspoons vanilla extract (or vanilla bean paste)
- 1 large egg
- 2 cups all-purpose flour (260g)
- 2 tablespoons malted milk powder (or powdered milk, optional)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup white chocolate chips (93g)
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, allowing the paper to rise up over the sides for easy removal after baking. Set aside.
- Step 2: Wash, dry, and dice the strawberries to get 1½ cups chopped strawberries. Set them aside.
- Step 3: In a large microwave-safe bowl, melt the salted butter. Then whisk in the light brown sugar and vanilla extract until the mixture is smooth.
- Step 4: Allow the butter mixture to cool slightly before whisking in the large egg until fully incorporated.
- Step 5: In a separate bowl, whisk together the all-purpose flour, malted milk powder, baking powder, and salt.
- Step 6: Stir the dry ingredients into the wet mixture until completely combined. Fold in the white chocolate chips and chopped strawberries gently.
- Step 7: Transfer the batter to the prepared pan and spread it evenly. Bake for 35 to 40 minutes. The center may still be soft but should not jiggle, the edges will pull away from the pan, and the top will turn golden.
- Step 8: Let the blondies cool completely in the pan before lifting them out using the parchment paper. Cut into squares and serve.
Tips & Variations
- For a richer flavor, substitute half the brown sugar with coconut sugar or add a pinch of cinnamon.
- If you prefer, you can replace malted milk powder with an equal amount of powdered milk or omit it altogether for a more straightforward blondie.
- Frozen strawberries work in a pinch; just thaw and drain excess liquid before folding into the batter to avoid sogginess.
- Try adding chopped nuts like pecans or walnuts for added texture.
Storage
Store the blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm individual pieces in the microwave for 10-15 seconds for a soft, fresh-baked feel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh strawberries instead of frozen?
Yes, fresh strawberries are ideal for this recipe. If using frozen, be sure to thaw and drain them well to prevent extra moisture from affecting the blondie texture.
How do I know when the blondies are done baking?
The blondies are ready when the edges have pulled away from the pan, the top is golden, and the center is set but may still be slightly soft to the touch. Avoid overbaking to keep them moist and tender.
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Strawberry White Chocolate Blondies Recipe
- Total Time: 50 to 55 minutes
- Yield: 16 blondie squares 1x
Description
Delight in these luscious Strawberry White Chocolate Blondies, featuring a perfect balance of sweet, juicy strawberries and creamy white chocolate chips embedded in a rich, buttery blondie base. Soft and slightly chewy with golden edges, these blondies make a fantastic dessert or snack for any occasion.
Ingredients
Fruits
- 1½ cups chopped strawberries (225g, about 1lb pre-diced)
Dairy & Eggs
- 1 cup salted butter (227g)
- 1 large egg
Sweeteners & Extracts
- 1 cup light brown sugar (200g, packed)
- 2 teaspoons vanilla extract (or vanilla bean paste)
Baking Essentials
- 2 cups all-purpose flour (260g)
- 2 tablespoons malted milk powder (or powdered milk, optional)
- ½ teaspoon baking powder
- ¼ teaspoon salt
Add-ins
- ½ cup white chocolate chips (93g)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, ensuring the parchment extends above the edges to make removing the blondies easier once baked.
- Prepare Strawberries: Wash, dry, and dice fresh strawberries to measure 1½ cups, then set them aside for later use.
- Melt Butter and Mix Sugars: In a large microwave-safe bowl, melt the salted butter. Whisk in the light brown sugar and vanilla extract until the mixture is smooth and well combined.
- Add Egg: Allow the butter mixture to cool slightly before whisking in the large egg thoroughly to incorporate it without cooking the egg.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, malted milk powder (if using), baking powder, and salt until evenly blended.
- Mix Wet and Dry Ingredients: Stir the dry ingredient mixture into the wet ingredients until just combined. Then gently fold in the white chocolate chips and chopped strawberries to distribute them evenly through the batter.
- Bake: Pour the batter into the prepared pan and bake in the preheated oven for 35 to 40 minutes, until the edges are golden and beginning to pull away from the pan. The center should be set but may still be slightly soft without jiggle.
- Cool and Serve: Allow the blondies to cool completely in the pan before lifting them out using the parchment overhang. Slice into squares and serve.
Notes
- Ensure the butter mixture is cooled slightly before adding the egg to prevent scrambling.
- Malted milk powder is optional but adds a subtle depth of flavor.
- Do not overmix the batter once the dry ingredients are combined to maintain a tender texture.
- Use fresh strawberries for the best flavor and texture; frozen strawberries may release too much moisture.
- These blondies keep well in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 to 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry blondies, white chocolate blondies, berry dessert, baked blondies, easy dessert, sweet treats, strawberry dessert
