This recipe makes a batch of fudgy strawberry white chocolate blondies that are perfect to serve as a sweet breakfast or an after-dinner treat. These strawberry blondies are full of delicious fresh strawberries that go perfectly with the creamy white chocolate.
With spring around the corner, there is no better time to try this delicious strawberry white chocolate blondies recipe. This recipe is super easy to make and a great recipe to use up any soft strawberries you may have at home.
This recipe makes strawberry white chocolate blondies that are soft and chewy with a super fudgy texture which are very similar to brownies. To achieve this, no raising agent is used as using raising agents will give the blondies a cake like texture rather than a brownie texture.
Will the Strawberries Make the Blondies Soggy?
Strawberries contain a large quantity of water so adding them to blondies can be quite risky as the blondies may come out soggy. To avoid this issue, at the beginning of the recipe; I add the chopped strawberries to a bowl and add some sugar which will help the strawberries to release their water. The strawberries are then strained and dried using kitchen towels which should prevent the blondies becoming soggy once they are baked.
Ingredients for Strawberry White Chocolate Blondies
For the full list of ingredients and measurements, scroll to the recipe card below.
- Strawberries - I use fresh strawberries for this recipe as frozen strawberries contain too much water.
- Cornflour - also known as cornstarch.
- Butter - use unsalted butter. If you use salted butter then omit the salt.
- Sugar - I use a combination of granulated sugar and soft light brown sugar.
- Egg - use a room temperature egg.
- Vanilla - use pure vanilla extract or vanilla bean paste.
- Salt - I use fine sea salt even though you can use any type of salt.
- Flour - use plain or all-purpose flour.
- White chocolate - use good quality white chocolate chips or chunks.
How to Make Strawberry White Chocolate Blondies
Prepare the strawberries
Chop the strawberries into small bite size pieces then add them to a bowl. Sprinkle in 1 tablespoon of granulated sugar and mix. Cover the bowl and set aside for 1 hour. This step removes most of the water from the strawberries so your blondies don’t come out soggy.
Strain the strawberries
Using a sieve, strain the strawberries over a small pot then set the pot with the liquid aside.
Dry the strawberries
Using kitchen towels, pat the strawberries dry to remove the excess liquid.
Mix the strawberries with cornflour
Add the strawberry pieces to a bowl and mix in the cornflour (cornstarch) then set aside.
Preheat the oven and prepare a baking tin
Preheat the oven to 180oC and line an 8 x 8 inch (20 x 20cm) square baking tin with baking paper.
Melt the butter
Add the butter to a microwaveable mixing bowl and melt at 30 second increments.
Make the batter
Once the butter has fully melted, add both sugars and mix well. Mix in the egg and vanilla extract then mix in the salt and flour.
Add in white chocolate and strawberries
Once you have a smooth batter, gently fold in the white chocolate chips and strawberries.
Add batter to baking tin
Pour the batter into the prepared baking tin and use a palette knife to spread and smooth the mixture evenly in the tin then set aside.
Reduce the water from the strawberries
Place the saucepan with the water from the strawberries onto a medium heat and cook for 4 minutes or until the sauce thickens and becomes jammy. Using a pastry brush, brush the strawberry sauce on top of the blondie mixture in the tin.
Bake
Bake in the middle of the oven for 40 minutes. Once cooled, cut into 16 bars and enjoy.
Storage
These fudgy strawberry white chocolate blondies will stay fresh in an airtight container at room temperature for up to 2 days.
After 2 days, refrigerate the blondies for up to 5 days. Bring to room temperature when serving from the fridge.
They can also last in the freezer for up to three months. Allow to defrost before serving.
Nutrition
Nutrition based on 1 serving - Calories: 200kcal | Fat: 9.2g | Saturates: 5.5g | Carbs: 27.0g | Sugar: 17.0g | Fibre: 0.8g | Protein: 2.2g | Salt: 0.11g.
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Strawberry White Chocolate Blondies
Ingredients
- 100g fresh strawberries hulled weight
- 1 tablespoon white sugar
- 1 teaspoon cornflour also known as cornstarch
- 130g unsalted butter
- 140g granulated sugar
- 50g soft light brown sugar
- 1 medium egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 210g plain flour also known as all-purpose flour
- 100g white chocolate chips or chunks
Instructions
- Chop the strawberries into small bite size pieces then add them to a bowl with 1 tablespoon of granulated sugar and mix. Cover the bowl and set aside for 1 hour. This is to remove the majority of water from the strawberries so your blondies don’t come out soggy.
- Use a sieve to strain the strawberries over a small pot then set the pot with the liquid aside. Lay out some kitchen towel on a clean surface and place the strawberries on top. Place another kitchen towel on top of the strawberries then pat dry to remove the excess liquid.
- Carefully scrape the strawberry pieces into a bowl, mix in the cornflour and set aside. Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line an 8 x 8 inch (20 x 20cm) baking tin with baking paper.
- To a microwaveable mixing bowl, add the butter and melt at 30 second increments. Once melted, add both sugars and mix well. Mix in the egg and vanilla extract then mix in the salt.
- Fold in the flour then gently fold in the white chocolate and strawberries. Add the mixture to the prepared baking tin and use a palette knife to spread and smooth the mixture evenly in the tin.
- Place the saucepan with the strawberry liquid onto a medium heat and cook for 4 minutes or until the sauce becomes jammy. Using a pastry brush, brush the strawberry sauce on top of the blondie mixture in the tin.
- Bake in the middle of the oven for 40 minutes. Once baked, place the tin onto a cooling rack and allow to cool for 30 minutes then remove the bar from the tin and allow to completely cool on the cooling rack. Once cooled, cut into 16 bars and enjoy.
Amy Fletcher says
Lovely recipe. Thank you