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.
Print
Strawberry-White Chocolate Blondies
Makes 9 to 12 bars
Ingredients
1¾cups(219 grams) all-purpose flour
1teaspoon(5 grams) baking powder
1teaspoon(3 grams) kosher salt
¾cup(170 grams) unsalted butter, melted and cooled
1½cups(330 grams) firmly packed light brown sugar
2large eggs (100 grams), room temperature
1¼teaspoons(5 grams) vanilla extract, divided
5ounces(142 grams) white chocolate, chopped and divided
½cup(72 grams) diced fresh strawberries
¼cup(36 grams) sliced fresh strawberries
¾cup(90 grams) confectioners’ sugar
1tablespoon(15 grams) water
Instructions
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.
In a medium bowl, whisk together flour, baking powder, and salt.
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.
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.
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.
The post Strawberry-White Chocolate Blondies first appeared on Bake from Scratch.
