Spring has truly sprung but summer is just around the corner, so why not bake something that represents that with a batch of these strawberry and white chocolate blondies? I promise you that they’re good and you won’t regret making them.
These blondies are quick, easy and perfectly seasonal. Using the best strawberries will only enhance the flavour you get from each bite – trust me when I say use fresh strawberries. Normally for something thats baked, I wouldn’t recommend using fresh fruit, mostly because it doesn’t stand well against the heat but in this recipe thats alright as it makes the flavour so much more intense.
It’s a play on my classic blondie recipe, just made slightly more summery. If you like strawberry and white chocolate, this is a must bake this week at some point.
Anyway, let’s get started, shall we?
200g White chocolate.
160g Granulated sugar.
190g Plain flour.
1/2 tsp Salt.
1 tsp Vanilla extract.
100-150g White chocolate spread.
50g white chocolate chips (plus extra for on top).
50g fresh strawberries, chopped (plus, some halves for on top).
Before you get into making the blondies, you’ll want to do some prep work. Start by weighing up all of your ingredients, line your 8 inch square tin and preheat your oven to 180˚c/350˚f and get any equipment you intend on using. I recommend colouring your white chocolate spread now, to save time and get the job done.
Into a heatproof bowl, place your butter and white chocolate and melt them over a bain-marie (which is over a medium heat), try your best not to get the mixture too hot. If this happens, the mixture may split.
Now you can add in all of your eggs and vanilla extract and whisk until everything is smooth and the consistency has become looser in consistency.
Next you can add in the plain flour and salt, passing them through a sieve first, just to remove any lumps that may be in the dry mix. Mix until the dry ingredients have been fully incorporated, try your best not to over mix.
This is also the ideal time to add in the white chocolate chips and chopped strawberries.
Take your lined cake tin and pour your blondie batter into the tin and level it out as best you can.
Grab your your white chocolate spread and warm it in the microwave to make it a little more fluid. Then take dollops and place on top of the blondie batter and just swirl it around until you have a marble effect.
Before you place the tray into the preheated oven and bake, you can place on your strawberry halves (roughly one per portion) and scatter over some white chocolate chips, then bake for about 25-30 minutes or until the edges are slightly more baked and a tester comes out clean when inserted into the centre.
Once they are fully baked, allow them to cool down fully before you try and remove them from the tin. Once completely cooled down, place the tin into the fridge (this is to help them be as dense and fudgy as possible) overnight or until the following day.
Then you can cut them up into slices, I went with 9 generous slices.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Facebook, Instagram and Twitter. The YouTube video will be linked down below.