These golden, buttery bars have soft, chewy centers and crisp edges. They’re studded with fresh strawberry chunks and white chocolate chips. They’re perfectly delicious as is, but I drizzled them with fresh strawberry icing, which is the supreme finishing touch. They contain the perfect amount of salt which balances the sweetness of the white chocolate chips. Macerating the strawberries before baking draws out the excess liquid and helps to prevent soggy blondies, so don’t skip this step.
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2-inch squares
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Ingredients
Strawberry Blondies
- 1 cup (142g) chopped strawberries 1/2-inch pieces
- 1/4 cup (50g) plus 2 teaspoons granulated sugar, divided
- 1 1/2 cups (193g) all purpose flour
- 1 teaspoon fine sea salt
- 3/4 teaspoon baking powder
- 1 cup (200g) packed brown sugar
- 3/4 cup (170g) unsalted butter, melted
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup (85g) white chocolate chips
Strawberry Icing
- 3 medium or 2 large strawberries, hulled
- 3/4 cup (90g) powdered sugar, sifted
- 1 tablespoon unsalted butter, melted
- 1 teaspoon fresh lemon juice
- Tiny dash fine sea salt
Ingredients
Strawberry Blondies
Strawberry Icing
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Instructions
Strawberry Blondies
- Place the chopped strawberries in a medium bowl. Sprinkle with 2 teaspoons of sugar and mix well. Let stand for 30-45 minutes, then drain the excess juices.
- Meanwhile, preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan with parchment paper, leaving a couple of inches of overhang to serve as handles to lift the blondies out of the pan.
- In a separate medium bowl, whisk together the flour, baking powder and salt.
- In a large bowl, whisk together the remaining 1/4 cup (50g) of sugar, the brown sugar, melted butter and vanilla until smooth. Add the egg and the egg yolk and whisk until smooth and well combined, about 2-3 minutes. Stir in the flour mixture, just until combined. Fold in the white chocolate chips and the strawberries.
- Transfer the batter to the prepared baking pan. Bake until the top looks golden brown all over and a toothpick inserted into the center of the blondies comes out with a few moist crumbs on it, about 28-33 minutes. Let cool completely in the pan.
- Remove the cooled blondies from the pan and cut into squares.
Strawberry Icing
- Finely chop, then mash the strawberries. Press the mashed strawberries through a sieve, using the back of a spoon or press the strawberries through a food mill. Whisk together the strawberries, powdered sugar, melted butter lemon juice and salt until smooth. Drizzle over the cooled brownies.