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Strawberry-White Chocolate Blondies

The slightly caramelized flavor of the brown sugar and the vanilla richness of the white chocolate in the batter gives these bars a toasty depth of flavor while the strawberries bring big bursts of freshness in every bite.

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Strawberry-White Chocolate Blondies

Makes 9 to 12 bars

Ingredients

cups (219 grams) all-purpose flour1 teaspoon (5 grams) baking powder1 teaspoon (3 grams) kosher salt¾ cup (170 grams) unsalted butter, melted and cooled cups (330 grams) firmly packed light brown sugar2 large eggs (100 grams), room temperature teaspoons (5 grams) vanilla extract, divided5 ounces (142 grams) white chocolate, chopped and divided½ cup (72 grams) diced fresh strawberries¼ cup (36 grams) sliced fresh strawberries¾ cup (90 grams) confectioners’ sugar1 tablespoon (15 grams) water

Instructions

Preheat oven to 350°F (180°C). Spray a 9-inch square baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, whisk together melted butter and brown sugar until well combined; whisk in eggs and 1 teaspoon (4 grams) vanilla. Add flour mixture, and fold just until combined. Fold in 4 ounces (113 grams) white chocolate and diced strawberries. Spread batter into prepared pan. Top with sliced strawberries and remaining 1 ounce (29 grams) white chocolate, gently pressing into batter.
Bake until golden brown and a wooden pick inserted in center comes out with a few moist crumbs, 40 to 45 minutes. Let cool completely in pan on a wire rack. Using excess parchment as handles, remove from pan.
In a small bowl, whisk together confectioners’ sugar, 1 tablespoon (15 grams) water, and remaining¼ teaspoon (1 gram) vanilla until smooth. Cut blondie into pieces, and drizzle with glaze. Refrigerate in an airtight container for up to 3 days.

The post Strawberry-White Chocolate Blondies first appeared on Bake from Scratch.

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