These strawberry white chocolate blondies are a welcome addition to any summer gathering. Easy to make, they’re bursting with fresh strawberry jam and creamy white chocolate.
We’re at the end of our strawberry season here, which means I’ve been getting my fill of fresh strawberries as much as I can. I’ve been making some of my favorite recipes, like these strawberry ricotta muffins and strawberry and mixed green salad, but also coming up with some new ones to share as strawberry season begins in other parts of the world.
The idea for this recipe came from here, when I saw the combination of strawberries and white chocolate and knew I had to try it out in my favorite blondie recipe. Blondies are just a different name for chocolate chip cookie bars and one of my favorite simple treats to make.
Easy Homemade Strawberry Jam
Strawberries and white chocolate are a summer hit of flavors. The sweet and juicy strawberries pair perfectly with rich, buttery white chocolate. Instead of putting the strawberries directly into the dough, I like to make a simple strawberry jam first. The strawberry jam gets swirled throughout, making beautiful white chocolate blondies that are full of juicy strawberry bits in every bite.
To keep things easy for these strawberry blondies, I like to make a simple strawberry jam that takes only 15 minutes to cook, instead of an hour like a classic long cooked jam. You can even use store-bought jam instead, but I’ve tried both options and this one, with the sweet fresh strawberries, is my favorite. The strawberry cookie bars taste like fresh strawberries and sweet summer.
Before I begin the strawberry blondies, I make the jam so it can cool completely before using. Simply place the strawberries, sugar and water in a saucepan and bring to a boil. Reduce the heat to low and let it simmer gently, stirring occasionally, until the jam is thick and sticky. This should take about 15 minutes. Remove the jam from the heat and transfer to a bowl to cool completely (you can put it in the fridge to speed up the process) while you make the strawberry blondies.
How to Make Strawberry White Chocolate Blondies
Now that your jam is chilling, it’s time to move on to the dough. This strawberry white blondie recipe follows my classic blondie recipe, using melted butter, brown sugar and white chocolate chips or chunks instead of semi-sweet. Like in all of my chocolate chip cookie or blondie recipes, I prefer to use chunks cut from a high-quality chocolate bar instead of chips for a
To make the blondies, whisk together the dry ingredients and set them aside. In a separate bowl, whisk together the melted butter and brown sugar. I use only brown sugar in this strawberry white chocolate blondie recipe as I find it adds a caramelized note that highlights the fruity strawberry flavor.
Once smooth, whisk in the egg and vanilla extract. Add the flour mixture and fold together, just until combined. Be careful not to overmix the dough. Lastly, fold in the white chocolate chunks.
Making the Strawberry Jam Swirl
The best part of these strawberry white chocolate blondies is the strawberry jam swirl. The bright red jam adds a pop of color, and flavor, to these strawberry cookie bars.
To get the swirl, spread the white chocolate blondie dough into a prepared pan and smooth the top. Dollop spoonfuls of the chilled strawberry jam evenly across the dough. Using a knife or skewer, gently swirl the jam and the dough together, creating a marble effect. Don’t overdo it, since you want to create a swirl and not mix them completely together.
Bake these strawberry blondies for 30-40 minutes, until the center is slightly wobbly when you shake the pan gently. Using a skewer to test for doneness is a bit tricky, since there’s sticky jam spread throughout the blondies.
These juicy strawberry white chocolate blondies are summer in a cookie bar. Fresh strawberry jam bursts through each bite when it caramelizes in the oven with the buttery, white chocolate blondies. These blondies are on the sweet side because of all the white chocolate and strawberry jam, but if you’re anything like me, this won’t be a problem.
Other strawberry recipes:
- 200 g strawberries (about 10 medium), hulled and cut into cubes
- 3 tablespoons (35g) granulated sugar
- 2 tablespoons water
- 1 1/2 cups (200g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 sticks (170g) unsalted butter, melted and slightly cooled
- 1 1/4 cups (250g) light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 100 g white chocolate chips or chunks (cut from chocolate bar)
Make the strawberry jam: In a medium saucepan place all the ingredients and bring to a boil. Reduce heat to low and simmer gently, stirring occasionally, until liquid is thick and sticky and drops heavily from the spoon, about 15 minutes. Remove from heat and transfer to a bowl. Allow to cool completely before using (you can put it in the fridge to speed up the process).
Make the blondies: Preheat oven to 350°F/180°C. Line an 8×8-inch pan with parchment paper, leaving enough overhang on the sides for lifting the bars out of the pan after baking.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, place melted butter and brown sugar and whisk until well combined. Whisk in the egg and vanilla extract. Add flour mixture and fold, using a rubber spatula, just until combined. Do not over mix. Fold in chocolate chips/chunks.
Spread dough evenly into prepared pan and smooth the top. Dollop spoonfuls of the strawberry jam over the dough. With a knife or a skewer, gently swirl the two batters together, to get a marble effect. Bake for 30-40 minutes (I prefer fudgy blondies so I bake them for 30-35 minutes). The centre needs to be slightly wobbly when you shake the tin gently. Allow to cool to room temperature on a wire rack, then lift out the blondies of the pan and cut into squares. Serve warm or at room temperature.