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Strawberry White Chocolate Blondies

Strawberry White Chocolate Blondies

YIELD 16 blondies


Quick Strawberry Jam

  • 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)


  1. 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).

  2. Make the blondies: Preheat oven to 350°F/180°C. Line an 8x8-inch pan with parchment paper, leaving enough overhang on the sides for lifting the bars out of the pan after baking.

  3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  4. 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.

  5. 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.