Strawberry-White Chocolate Blondies - A Recipe from Scratch

      The subtly caramelized taste of brown sugar, combined with the creamy richness of white chocolate in the batter, imparts a warm depth of flavor to these bars, while the strawberries provide refreshing bursts of sweetness in every bite.

      Yields 9 to 12 bars

      1¾ cups (219 grams) all-purpose flour

      1 teaspoon (5 grams) baking powder

      1 teaspoon (3 grams) kosher salt

      ¾ cup (170 grams) unsalted butter, melted and cooled

      1½ cups (330 grams) firmly packed light brown sugar

      2 large eggs (100 grams), at room temperature

      1¼ teaspoons (5 grams) vanilla extract, divided

      5 ounces (142 grams) white chocolate, chopped and divided

      ½ cup (72 grams) diced fresh strawberries

      ¼ cup (36 grams) sliced fresh strawberries

      ¾ cup (90 grams) confectioners’ sugar

      1 tablespoon (15 grams) water

      Begin by preheating the oven to 350°F (180°C). Coat a 9-inch square baking pan with cooking spray and line it with parchment paper, allowing some overhang on the sides. In a medium bowl, combine the flour, baking powder, and salt with a whisk. In a large bowl, whisk together the melted butter and brown sugar until blended; then add the eggs and 1 teaspoon (4 grams) of vanilla. Gradually mix in the flour mixture, folding it just until combined. Incorporate 4 ounces (113 grams) of white chocolate and the diced strawberries, then spread the batter into the prepared pan. Top the mixture with sliced strawberries and the remaining 1 ounce (29 grams) of white chocolate, gently pressing them into the batter. Bake until golden brown, and a wooden pick inserted in the center comes out with a few moist crumbs, approximately 40 to 45 minutes. Allow to cool completely in the pan on a wire rack, then use the parchment overhang to lift it out of the pan.

      In a small bowl, whisk together the confectioners’ sugar, 1 tablespoon (15 grams) of water, and the remaining ¼ teaspoon (1 gram) of vanilla until smooth. Cut the blondies into pieces and drizzle with the glaze. Store in an airtight container in the refrigerator for up to 3 days.

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