Strawberry Blondies
Fudgy white chocolate blondies swirled with strawberry jam - the perfect juicy jammy flavours in between bites of cookie-like goodness.
Servings 16 squares
Ingredients
Blondies Batter
- 180 g white chocolate - chopped to little pieces
- 115 g Unsalted Butter - room temperature
- 100 g Caster Sugar
- 2 eggs
- 1 tsp vanilla extract
- 125 g All Purpose Flour
- ½ tsp baking powder
- ½ tsp Salt
Strawberry Swirl
- 5-6 strawberries
- 2 tsp Caster Sugar
Instructions
- Puree the strawberries with sugar and sieve it into a bowl. Keep aside. Alternatively, you can use strawberry jam - whisk it gently to loosen it up.
- Preheat the oven to 180 C. Prepare an 8" square pan with parchment paper on the bottom and hanging out of sides for easy removal later. Use non-stick spray or butter the sides.
- Sift the flour, baking powder and salt in a bowl and keep aside.
- Over a double boiler, melt the butter and white chocolate together. Remove from heat. Let the mixture cool down slightly.
- Add the caster sugar and whisk together till well combined.
- Whisk in the eggs and vanilla and mix till well combined.
- Add the sifted dry ingredients into the bowl and gently fold in with a spatula until mixed well and no dry lumps remain.
- Pour the batter into the pan and spread it across evenly with the help of a spoon or offset spatula.
- Add dollops of strawberry puree/jam on top of the batter and using a skewer, swirl it gently.
- Bake it at 180C for 25-28 minutes till a skewer inserted in the center comes out clean.
- Remove from oven and let the pan cool for 10-15 minutes on a wire rack. Remove from the pan using the overhang and let it cool completely before cutting into 16 squares.
- The blondies stay good at room temperature or in the refrigerator in an airtight container for up to 3 days. These also freeze well for up to 2 months.