Strawberry Blondies with Homemade Strawberry Sauce
Strawberry Blondies with creamy white chocolate and swirls of homemade strawberry sauce are a fruity twist on traditional blondies. Thick, chewy and ooey gooey, these fresh berry blondies are made to sink your teeth into.
It’s Super Bowl Sunday. Not that I care one bit about football, but football snacks? Now they are worth tuning in for. Pregame, postgame, commercial breaks and halftime, are all perfect excuses to stuff your face with food. And when the quarterback is as yummy looking as Tom Brady, I can’t help but be hungry.
Plus with the month of January officially in the past and my 2021 diet resolutions long since broken, there is no need to hold back on gluttony. Or borderline alcoholism. That is why I am stocking my liquor cabinet and lighting off the grill. Today will be all about the Big Game favorites: chips, dips, cheeseburgers and chicken wings.
And since it is easy to please a beer-drinking, football-watching crowd with finger foods, I’m making Strawberry Blondies for dessert. No football-shaped cake for me, just fudgy blondies loaded with creamy white chocolate then swirled with strawberry syrup. They are thick, chewy, and ooey gooey good.
Score one for the home team with this party-approved recipe and you’ll be the MVP of Super Bowl desserts.
Before sharing the Strawberry Blondies recipe, here are a few tips to help you out:
Ingredient Tips
Good-quality white chocolate bars from brands such as Lindt or Ghirardelli are highly recommended for this recipe. Avoid white chocolate chips since they have a higher wax content and are more likely to seize when melting in the microwave.
This recipe was tested with fresh strawberries. If you do not have fresh berries on hand, frozen can be used in a pinch. Be sure to thaw and pat berries dry with a paper towel to remove excess moisture before using.
For best results, always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique over packs flour into the measuring cup which will result in dry, cakey blondies.
Eggs needs to be at room temperature before use. If you forget to take your eggs out of the refrigerator ahead of time then speed up the process by placing them in a bowl of warm water. Don’t use hot water because we want to warm the eggs, not hatch them.
Process Tips
Above all, a shiny metal baking pan is a must for this recipe. Glass and stoneware pans require additional baking time which dries out blondies.
Wondering how to tell when blondies are done? Insert a toothpick into the center of blondies after the minimum bake time. A few moist crumbs on the toothpick means the blondies are ready to be removed from the oven. If there is wet batter on the toothpick continue baking in 1 minute increments, testing after each with a toothpick until you see moist crumbs. Avoid overbaking or blondies will be dry.
How to Store Strawberry Blondies
Blondies will keep at room temperature in an airtight container for 3 days or in the refrigerator for up to 5 days.
Can you freeze blondies? Yes, blondies can be frozen up to 3 months. Before freezing, be sure blondies have cooled completely. Next, slice into individual servings and wrap each in plastic wrap then in aluminum foil and place in an airtight container. Thaw at room temperature before serving.
I hope you enjoy this recipe for Strawberry Blondies. Please leave a comment and rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.
Finally, if you’re looking for more strawberry recipes, try this Strawberry Banana Bread. Packed with mashed bananas and roasted strawberries, this loaf gets a piping of pink frosting for an extra punch of strawberry flavor.
Strawberry Blondies with Homemade Strawberry Sauce
Equipment
- 8 x 8 shiny metal pan
Ingredients
Strawberry Sauce
- 1 cup fresh strawberries hulled and quartered
- 2 Tbsp granulated sugar
- 1 Tbsp cornstarch
- 1 Tbsp water
Blondies
- 6 ounces good-quality white chocolate bar chopped
- 1/3 cup unsalted butter cut into pats
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract pure
- 3/4 cup unbleached all-purpose flour plus 2 Tablespoons
- 1/4 tsp sea salt fine
Instructions
Strawberry Sauce
- Add all strawberry sauce ingredients to a medium-size saucepan. Simmer for 10 minutes on medium-low heat, stirring occasionally until sauce begins to thicken.
- Remove pan from heat and allow strawberries to cool for a few minutes.
- Mash strawberries with a fork then strain sauce into a bowl through a mesh sieve. Discard pulp.
- Set strawberry sauce aside to cool while you prepare blondies.
Blondies
- Preheat oven to 350 degrees. Grease an 8 x 8 metal baking pan then line with parchment paper.
- Heat white chocolate and butter in a large microwave-safe bowl in 15 second increments, stirring after each to prevent burning until fully melted.
- Whisk in sugar until well combined.
- Add eggs one at a time. Whisk after each addition until incorporated.
- Stir in vanilla.
- Stir in flour and sea salt until just combined. Avoid overmixing.
- Pour batter into baking pan and smooth top with a spatula.
- Drop dollops of strawberry sauce onto blondie batter.
- Gently swirl strawberry sauce into blondie batter with a wooden skewer or butter knife to create a marbled pattern.
- Bake for 17 to 22 minutes or until a toothpick inserted into the center yields a few moist crumbs.
- Remove baking pan from the oven and place on a wire rack to cool completely.
- If desired, garnish blondies with fresh strawberries.
- Slice and serve.
- Blondies will keep at room temperature in an airtight container for 3 days or in the refrigerator for up to 5 days.