Ready to take the classic, buttery blondie and make it berry, berry delicious! This is just the recipe. These White Chocolate Strawberry Blondies are a delightful treat that combines smooth, sweet white chocolate with a buttery blondie base and a pop from bright, fruity strawberries. These blondies are buttery and chewy, perfectly complementing the sublime white chocolate and juicy bursts of berry. These blondies are easy to make, plus they’re totable. Take them to your next dinner party and wait for the wows.
Time: 1 hour
Makes 16-18 BlondiesRating
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Loading...| 1 stick unsalted butter | |
| 3/4 cup packed light brown sugar | |
| 1 egg | |
| 2 tsp Pure Vanilla Extract | |
| 1 cup all-purpose flour | |
| 1 tsp baking powder | |
| 1/2 tsp Baker's Salt | |
| 1/2 cup white chocolate chips | |
| 1 cup hulled and halved strawberries |
| 1. | Arrange a rack in the middle of the oven and heat to 350°F. Line an 8x8-inch baking panwith parchment paper so that it hangs over two sides of the pan. Lightly grease the pan and parchment with cooking spray or butter. |
| 2. | Melt the butter in a light-colored, high-sided large skillet over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. |
| 3. | As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to a toasty-brown. Once you smell that nutty aroma, immediately take the pan off the heat and scrape the butter, including any browned bits, into a large heatproof bowl. |
| 4. | Set aside the brown butter until cool to the touch, about 15 minutes. Add the brown sugar and use a wooden spoon to mix well until combined (the mixture will not be smooth). Stir in the egg and vanilla until completely combined. Add the flour, baking powder, and salt, and mix until just combined, and fold in the white chocolate chips. |
| 5. | Spread the blondie batter into the prepared pan, using a spatula or your hands to press it out evenly. Arrange the strawberries cut-side down evenly over the top of the batter, and press them down gently. |
| 6. | Bake until a tester inserted in the center comes out with just a few crumbs, 30-40 minutes. The edges should look firm and well-baked; the center should be moist but not gooey. Cool completely in the pan on a wire rack. Grasp the excess parchment and lift the blondie slab out of the pan and onto a cutting board. Cut into squares and serve. |
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