Wonderfully moist strawberry blondies, with wonderful brown sugar flavour, white chocolate and topped with a homemade strawberry compote. A lovely picnic or Summer BBQ treat.
If you are looking for a wonderful Summer bbq or picnic sweet treat, look no further than these delicious Strawberry and White Chocolate Blondies. In true blondie fashion, these are full of brown sugar and butter flavour, with white chocolate stirred into the batter and topped with swirled, homemade strawberry compote.
Enjoy as a grab and go snack, wrap them up for a pretty picnic or Summer BBQ treat or enjoy for a lovely dessert, topped with a scoop of ice cream.
Strawberries – I think it’s hard to beat fresh strawberries here, for best texture and flavour. Since they will be cooked into a compote, frozen strawberries should work here. If starting with frozen strawberries, you may need to cook the compote a bit longer, to cook off any extra moisture.
White Chocolate – Either white chocolate chips or chopped white bar chocolate will work here. The larger chunks of white chocolate from a chopped white chocolate bar are especially pretty in these blondies. I only had chips on hand when I made this batch and they work fine. If looking for a special treat to share, go for the chopped chunks of white chocolate.
You will also need – Brown sugar, white sugar, all purpose flour, eggs (2), vanilla, baking powder, salt.
This is a summary of the process of making these Strawberry Blondies. Always refer to the complete instructions in the Recipe Card below when making the recipe, as all steps may not be illustrated here.
First step is to make the Strawberry Compote, that will be swirled on the top of the blondies before baking. You’ll want to do this a little ahead, so it has a chance to cool before using. It will smell wonderful as it cooks, so take a moment to soak it in :)
The easy blondie batter mixes up easily in a bowl. No mixer needed! You’ll start by whisking together the melted butter and brown sugar. Be sure the mixture is cool before adding the eggs. If there is a bit of warmth in it after mixing, let it stand for 5 minutes or so to cool further. Whisk in the eggs and vanilla, then add the flour mixture and stir in, just until combined. Stir in the white chocolate chips or chunks.
Add the batter to a parchment-lined, 9-inch square pan and spread out evenly. Put 5 or 6 dollops of the cooled strawberry compote on top, then use a skewer to marble the strawberry mixture into the batter. Bake for about 40 minutes, then allow to cool completely in the pan, before lifting out and cutting into squares.
This recipe was adapted from a recipe written in grams, so the Imperial measures are a little out of the ordinary. If you have a scale, use the Metric/gram measurements, for best accuracy.
If you don’t have a 9-inch square baking pan, the next closest size, while not square, would be a 7 x 11-inch brownie pan. You can use an 8-inch, though the blondies will be thicker and less “blondie” like. I don’t own a 10-inch square pan, but if you do, it might work, as well, though in this case, it will produce a thinner blondie. In either case, note that baking time will be affected if using a pan other than a 9-inch, so be sure to watch carefully and test often.
Dress up your blondies by wrapping them in unbleached parchment paper strips and tie them up with a bit of kitchen string. Great for picnics or Summer entertaining.
I think these Blondies are a great base recipe for some flavour creativity, if you are so inclined. I haven’t tried any of these. Just thinking out loud here :) If you do try any of these, let me know how they worked out!
- Swap out the strawberries for raspberries or blueberries, both of which would also pair nicely with the white chocolate.
- Swap out the white chocolate chips for semi-sweet chocolate chips with the strawberries, for a chocolate-dipped-strawberry flavour twist.
- Swap out the white chocolate chips for peanut butter chips, with the strawberry compote, for a PB & J version
- Skip the chocolate all together and go with chopped walnuts or pecans.
- Create a Fall version, with apple compote and cinnamon baking chips or toffee bits.
Get the Recipe: Strawberry and White Chocolate Blondies
- 6 oz (175 g) fresh strawberries, chopped into 3/4-inch pieces, about 1 1/2 cups
- 5 Tbsp (50 g) white sugar
- 1 1/2 Tbsp (22 ml) water
- 2 oz (50 g) fresh strawberries, chopped into 1/3-inch pieces, about 1/4 cup
- 12 1/2 Tbsp (175 g) unsalted butter, melted and slightly cooled
- 1 1/4 cups + 1 1/2 Tbsp (275 g) light brown sugar
- 2 large (2 ) eggs, beaten
- 1 Tbsp (15 ml) vanilla
- 2 cups less 1 Tbsp (200 g) all purpose flour
- 1 tsp (1 tsp) baking powder
- 1/8 tsp (1/8 tsp) fine salt, omit if using salted butter
- 6 oz (175 g) white chocolate chips or chopped white chocolate, about 1 cup of chips
Make the Strawberry Compote:
- Combine 6oz chopped strawberries, 5 Tbsp white sugar and 1 1/2 Tbsp water in a saucepan. Stir to combine. Bring to a boil over medium heat, then reduce heat and simmer uncovered for 12-15 minutes, or until the mixture is jammy. Add the remaining 2 oz of smaller chopped strawberries. Stir in and simmer 2 minutes more. Remove the mixture to a bowl and allow to cool completely at room temperature before using.
- Preheat oven to 355F. Line a 9-inch baking pan with parchment paper, allowing it to overhang the sides slightly to lift them out later.
Make the Blondie Batter:
- Add the melted and slightly cooled butter to a medium bowl. Add the brown sugar and whisk until smooth. *If mixture is warm at all, allow to stand 5 minutes or longer, to cool down further, before adding the eggs. If you add eggs to a too warm mixture, they may cook in the batter! Beat the eggs in a small cup, then whisk into the butter and brown sugar mixture. In a small bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the batter and using a spatula, stir in just until combined. Stir in white chocolate chips or chunks.
- Add batter to prepared pan and spread evenly into pan. Add 5 or 6 dollops of cooled strawberry compote randomly on top. Using a skewer, marble the compote into the batter.
- Bake 35-40 minutes, or until the blondies don't jiggle when the pan is gently shaken.
- Allow to cool completely in the pan, then remove from the pan and cut into squares.
Adapted from a Prima magazine recipe