Description
Deliciously rich and fudgy Strawberry White Chocolate Blondies featuring a swirl of homemade strawberry jam and chunks of creamy white chocolate. These blonde brownies combine buttery sweetness with fresh fruitiness for a perfect dessert treat.
Ingredients
Strawberry Jam
- 10 medium strawberries (200g), hulled and cut into cubes
- 3 tablespoons (35g) granulated sugar
- 2 tablespoons water
Blondies
- 1 1/2 cups (200g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 sticks (170g) unsalted butter, melted and slightly cooled
- 1 1/4 cups (250g) light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 100g white chocolate chips or chunks (cut from chocolate bar)
Instructions
- Make the strawberry jam: In a medium saucepan, combine the cubed strawberries, granulated sugar, and water. Bring to a boil over medium heat, then reduce heat to low and simmer gently, stirring occasionally, until the mixture thickens and becomes sticky, about 15 minutes. Remove from heat and transfer to a bowl. Let it cool completely; refrigerate to speed cooling if desired.
- Prepare for baking: Preheat your oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper, allowing enough overhang on the sides to lift the baked blondies out easily.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Combine wet ingredients: In a large bowl, whisk the melted and cooled butter with the light brown sugar until well combined. Add the eggs and vanilla extract, whisking until smooth and incorporated.
- Make the batter: Fold the dry ingredient mixture into the wet ingredients using a rubber spatula. Mix just until combined, being careful not to overmix. Gently fold in the white chocolate chips or chunks.
- Assemble and swirl: Spread the blondie batter evenly into the prepared baking pan, smoothing the top. Spoon dollops of the cooled strawberry jam over the batter. Using a knife or skewer, gently swirl the jam into the blondie batter to create a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 30-40 minutes. For fudgier blondies, bake 30-35 minutes. The center should be slightly wobbly when you gently shake the pan.
- Cool and serve: Remove blondies from the oven and allow to cool completely on a wire rack. Once cooled, lift the blondies out of the pan using the parchment paper overhang. Cut into 16 squares and serve warm or at room temperature.
Notes
- For a more intense strawberry flavor, use fresh ripe strawberries when making the jam.
- Do not overmix the batter to avoid tough blondies.
- Adjust baking time depending on desired fudginess; less time for gooier blondies, more time for cakier texture.
- Store blondies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- White chocolate chunks can be substituted with chips or chopped bars as preferred.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
