Summer is here and these blondies smell like a strawberry ice cream. Seriously, I paused for a good 30 seconds just smelling the pan as the strawberries bubbled fresh out of the oven.
White chocolate is incorporated into the batter creating the perfect meld of fruit and chocolate in every bite. They remind me of cake-batter frozen yogurt swirled with strawberry frozen yogurt…but then chewy, warm baked, beautiful, delicious…
Beautiful berries get folded into the batter and dot the finished product.
Such a delicious recipe!
White Chocolate Strawberry Blondies
Adapted from loveandoliveoil (one of my favorite blogs!)
1/2 cup of white chocolate chips (an overflowing 1/2 cup)
1/3 cup unsalted butter cut into pieces
2/3 cup sugar
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup cleaned, de-stemmed, and halved (or quartered) strawberries
Pre-heat your oven to 350F.
Line a 8 x 8 baking pan with parchment paper and butter the paper. Leave some parchment paper hanging over the edges to help you dismount them later. I would highly recommend using parchment paper, these little guys are sticky!
In a double boiler melt white chocolate and butter over medium-high heat. Keep a close eye on this and stir constantly until smooth and well incorporated. Remove from heat and stir in your sugar. Your mixture may look kind of gross and separated but fear not! Just keep mixing (whisk recommended) and it will improve. Also if you have some separated butter, totally okay anyway. Add in your vanilla and then set aside for a few minutes.
In another bowl, mix the flour, baking powder, and salt together. Crack open your two eggs into the flour mixture but don’t mix. Slowly add in your still warm chocolate-butter concoction to your flour and egg bowl, mixing in between each add-in. Make sure to add in your warm chocolate-butter mix slowly and in batches so that you don’t scramble your eggs.
Once it is all incorporated, fold in your berries and admire how pretty it is!
Now here’s the tricky part: bake for 30-45 minutes. I say 30-45 because I forgot to time how long it took me but it definitely took longer than the original recipe. When the top springs back at you, the sides are a golden brown, or when a toothpick comes out clean – it’s done!
Let them cool a bit and then enjoy!