6oz(175g)fresh strawberries, chopped into 3/4-inch pieces, about 1 1/2 cups
4Tablespoons(50g)white granulated sugar
1 1/2Tablespoonswater
2oz,(50g)fresh strawberries, chopped into 1/3-inch pieces, about 1/4 cup
Blondie Batter:
3/4cup(175g)unsalted butter, melted and slightly cooled
1 1/2cups(275g)light brown sugar
2largeeggs, beaten
1Tablespoonvanilla extract
1 1/2cups + 2 Tablespoons(200g)all purpose flour, spooned and levelled
1teaspoonbaking powder
1/8teaspoonfine salt, omit if using salted butter
6oz.(175g)white chocolate chips or white chocolate chunks (chopped), about 1 cup of chips
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Instructions
Make the Strawberry Compote:
Combine 6 oz. 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. Stir in the vanilla.
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.
Notes
Be sure to scroll up and read the Ingredient Notes and Baker's Tips above this Recipe Card, for more tips on making this recipe. You will also find Step-by-Step photos there, as well.