The slightly caramelized flavor of the brown sugar and the vanilla richness of the white chocolate in the batter gives these bars a toasty depth of flavor while the strawberries bring big bursts of freshness in every bite.
Strawberry-White Chocolate Blondies
Makes 9 to 12 bars
- 1¾ cups (219 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- ¾ cup (170 grams) unsalted butter, melted and cooled
- 1½ cups (330 grams) firmly packed light brown sugar
- 2 large eggs (100 grams), room temperature
- 1¼ teaspoons (5 grams) vanilla extract, divided
- 5 ounces (142 grams) white chocolate, chopped and divided
- ½ cup (72 grams) diced fresh strawberries
- ¼ cup (36 grams) sliced fresh strawberries
- ¾ cup (90 grams) confectioners’ sugar
- 1 tablespoon (15 grams) water
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Preheat oven to 350°F (180°C). Spray a 9-inch square baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a large bowl, whisk together melted butter and brown sugar until well combined; whisk in eggs and 1 teaspoon (4 grams) vanilla. Add flour mixture, and fold just until combined. Fold in 4 ounces (113 grams) white chocolate and diced strawberries. Spread batter into prepared pan. Top with sliced strawberries and remaining 1 ounce (29 grams) white chocolate, gently pressing into batter.
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Bake until golden brown and a wooden pick inserted in center comes out with a few moist crumbs, 40 to 45 minutes. Let cool completely in pan on a wire rack. Using excess parchment as handles, remove from pan.
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In a small bowl, whisk together confectioners’ sugar, 1 tablespoon (15 grams) water, and remaining¼ teaspoon (1 gram) vanilla until smooth. Cut blondie into pieces, and drizzle with glaze. Refrigerate in an airtight container for up to 3 days.
