Strawberry & White Chocolate Blondies
Soft, fudgy blondies packed with juicy strawberries and chunks of white chocolate, baked until golden at the edges and gooey in the centre. Finished with a sweet-tart strawberry drizzle and extra chocolate on top, this is a simple summer bake that always delivers a rich, melt-in-the-mouth result every time.
Servings 16 squares
Calories 218kcal
Ingredients
Blondies
- 135 grams butter melted
- 135 g unsalted butter softened
- 200 g plain flour
- 1/2 tsp salt
- 240 g light brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 120 g chopped strawberries
- 90 g white chocolate I used @Milkybaruki
Strawberry Glaze & Toppings
- 60 g icing sugar
- 1 tbsp strawberry jam
- 1.5 tbsp milk
- A pinch of salt
- 20 g white chocolate chunks to top with I used @Milkybaruki
Instructions
- Preheat the oven to 175°C.
- In a bowl, mix the butter and sugar until smooth. Add the eggs and vanilla, then set the bowl aside.
- In a separate bowl, add the flour, baking powder, and salt, and mix lightly to combine.
- Add the dry ingredients to the wet ingredients and fold together until just combined. Do not overmix. There should still be a few streaks of flour visible.
- Take the chopped strawberries, pat them dry, and toss them in 1 tablespoon of flour. Fold the strawberries and white chocolate chips and the white chocolate chunks into the blondie mixture, being careful not to overmix.
- Transfer the mixture to a lined baking tray (8x8 inch) and spread it evenly. Bake for 25–30 minutes, then allow to cool completely before cutting. Leave to cool for at least 1 hour to ensure it sets properly.
- Just before cutting, sift the icing sugar into a bowl. Add the jam and 1 tablespoon of milk and mix until smooth. If the mixture is too thick, add the remaining ½ tablespoon of milk. It should be a drizzle consistency, not a spread.
- Drizzle over the cooled blondies, then cut into 16 squares.
- Serve and enjoy.