Strawberry White Chocolate Blondies Recipe

Introduction

These strawberry white chocolate blondies are a delightful twist on the classic treat, combining juicy fresh strawberries with creamy white chocolate chips. Soft and chewy with a hint of malted milk, they make for a perfect sweet snack or dessert.

Ingredients

• 1½ cups chopped strawberries (225g, about 1lb pre-diced)
• 1 cup salted butter (227g)
• 1 cup light brown sugar (200g, packed)
• 2 teaspoons vanilla extract (or vanilla bean paste)
• 1 large egg
• 2 cups all-purpose flour (260g)
• 2 tablespoons malted milk powder (or powdered milk, optional)
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup white chocolate chips (93g)

Instructions

1. Step 1: Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, letting the parchment rise up over the sides for easy removal after baking. Set aside.
2. Step 2: Wash, dry, and dice the strawberries to yield 1½ cups chopped strawberries. Set them aside.
3. Step 3: In a large microwave-safe bowl, melt the butter. Whisk in the light brown sugar and vanilla extract until smooth.
4. Step 4: Allow the butter mixture to cool slightly, then whisk in the large egg until fully combined.
5. Step 5: In a separate bowl, whisk together the flour, malted milk powder (if using), baking powder, and salt.
6. Step 6: Stir the dry ingredients into the wet mixture until completely combined. Fold in the white chocolate chips and chopped strawberries gently to avoid breaking up the fruit.
7. Step 7: Transfer the batter to the prepared pan and spread evenly. Bake for 35 to 40 minutes. The center may still be soft but should not be jiggly, and the edges will pull away from the pan. The top should be golden.
8. Step 8: Let the blondies cool completely in the pan before lifting them out using the parchment paper. Cut into squares and serve.

Tips & Variations

• For extra flavor, toast some chopped nuts like almonds or pecans and fold them into the batter along with the strawberries and white chocolate chips.
• If fresh strawberries aren’t available, use frozen ones that have been thawed and patted dry to avoid sogginess.
• Replace malted milk powder with an equal amount of powdered milk for a similar creamy note, or omit it entirely if unavailable.
• To make these gluten-free, substitute the all-purpose flour with a gluten-free baking mix of equal measure.

Storage

Store leftover blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat gently in the microwave for 10-15 seconds to soften, or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well before folding into the batter. Excess moisture may affect the texture of the blondies.

Why are malted milk powder or powdered milk used in this recipe?

Malted milk powder adds a subtle depth and richness to the blondies, enhancing their flavor and giving them a slightly caramel-like note. If you don’t have it, powdered milk is a suitable substitute, or you can omit it entirely without major impact.