Strawberry Blondies
Simple strawberry blondies are chewy, one-bowl vanilla blondies stuffed with real strawberries and white chocolate chips.
Servings: 16 blondies
Calories: 196kcal
Equipment
Ingredients
- 125 g strawberries fresh or frozen pieces
- 150 g unsalted butter
- 120 g light brown soft sugar
- 100 g white sugar
- 1 egg large
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 175 g plain all-purpose flour
- 2 tablespoon cornstarch fine white powder called cornflour in the UK
- 75 g white chocolate chips
Instructions
- Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- Chop your strawberries into small pieces if not already, and set aside on a paper towel to absorb any excess liquid.
- In a large heatproof bowl, melt the butter for 30-50secs in the microwave and beat in the sugars until smooth and thickened.
- Thoroughly beat in the egg, vanilla extract and salt.
- Sieve in the flour and cornstarch, stirring until just combined.
- Gently fold in the white chocolate chips and strawberry pieces.
- Pour the blondie mix into a greased and lined 8-inch square pan, smoothing the top gently.
- Bake for 25-30mins until the top is lightly golden and there is only a slight wobble in the middle.
- Allow blondies to cool fully in the tin before removing, then cut and enjoy!
Video
Notes
Storage: Keep strawberry blondies in an airtight container in the fridge for up to 4 days.
Freezing: You can freeze your strawberry blondies in an airtight container (or cling film plus foil) for up to 3 months. Defrost then enjoy!
Top tips:
- The cornstarch used in this recipe is a white fine flour, not a yellow coarse flour. However, sometimes this is called cornflour, and the yellow version is called cornstarch (e.g. in the UK and AUS), so be sure to pick the white one!
- Beat your sugar-butter-egg mixture thoroughly until it’s thickened and comes together to a smooth mixture.
- You can use either fresh or frozen strawberries (chopped into pieces) for this recipe.
- You can swap the cornflour for more plain all-purpose (same amount).
- You can swap the white chocolate chips for milk or dark semi-sweet chips.
- You can swap the 8-inch square pan for a 9-inch square pan and reduce the baking time by 5mins.
- Double up the recipe and bake these blondies in a large brownie tin for 30-35mins, (e.g. 9inch x 13inch brownie pan).
Nutrition
Calories: 196kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 30mg | Potassium: 54mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 251IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg