The perfect balance of tart and sweet, these white chocolate and strawberry blondies are ideal for a summery morning tea, or dessert. Serve with a dusting of icing sugar and fresh strawberries on the side.
Strawberries and white chocolate are such a great combination. This recipe for White Chocolate and Strawberry Blondies produces beautifully light blondies that are tart and sweet. Eat your blondies warm from the oven, or store in the pantry for up to 5 days - if they don't get eaten!
I love a good blondie, especially when paired with my favourite fruit. Be sure to check out my Lemon and White Chocolate Blondies as well as my Orange Chocolate Chip Blondies while you're here.
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Ingredient notes:
- Strawberries: In my opinion - fresh is best for this recipe! But you could absolutely use frozen strawberries, blueberries or raspberries if you like.
- Sugar: When it comes to blondies and brownies, the key is to use caster sugar over regular white sugar. Caster sugar is much finer and dissolves more easily into the mixture.
- White chocolate: Be very careful when melting your white chocolate. There's nothing worse than watching it seize in the pan meaning you have to throw it out. Always heat white chocolate gently and slowly to prevent this.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 160°C fan bake. Line a 20cm square tin with baking paper.
Gently melt together the butter and 100g of the white chocolate in a saucepan over a low heat. Be sure to heat gently, if the heat is too high it can split.
Take off the heat, add the sugar and stir until smooth. Sift in the flour and baking powder. Chop up the remaining chocolate into pieces, then add to the saucepan with the whisked eggs. Mix everything together until combined.
Trim and slice the strawberries then fold into the mixture. Pour into the lined baking tin and spread to the edges.
Bake for 40 minutes until the blondie feels firm on the surface.
Allow to cool in the tin before cutting into squares. Serve with a dusting of icing sugar.
Recipe FAQs:
Blondies can be stored in an airtight container in the pantry for 5 days or in the fridge for up to 1 week.
Yes! Replace the regular flour for gluten free flour and check the labels on your other ingredients to ensure they are also gluten free.
Storage:
Store your white chocolate and strawberry blondies in an airtight container in the pantry for up to 5 days or the fridge for up to one week.
These blondies can also be frozen! Once the blondies have cooled completely, place the pieces into a zip lock bag or airtight container. Store in the freezer for up to a month.
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White Chocolate and Strawberry Blondie
Soft, white chocolate blondies filled with delicious fresh strawberries.
Ingredients
- 100g butter
- 190g white chocolate
- ½ cup caster sugar
- 1 cup plain flour
- 1 tsp baking powder
- 2 eggs, lightly whisked
- 200g fresh strawberries
To serve:
- 1 tsp icing sugar
Instructions
- Preheat the oven to 160°C fan bake. Line a 20cm square tin with baking paper.
- Gently melt together the butter and 100g of the white chocolate in a saucepan over a low heat. Be sure to heat gently, if the heat is too high it can split.
- Take off the heat, add the sugar and stir until smooth. Sift in the flour and baking powder. Chop up the remaining chocolate into pieces, then add to the saucepan with the whisked eggs. Mix everything together until combined.
- Trim and slice the strawberries then fold into the mixture. Pour into the lined baking tin and spread to the edges.
- Bake for 40 minutes until the blondie feels firm on the surface. Allow to cool in the tin before cutting into squares. Serve with a dusting of icing sugar.
Notes
- Fresh strawberries could be replaced with chopped frozen strawberries, blueberries or raspberries.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 175Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 39mgSodium: 91mgCarbohydrates: 20gFiber: 0gSugar: 14gProtein: 2g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Tracey says
Recipe instructions says to add wicked eggs but there NO eggs listed in the ingredients list, how many eggs are required for this? I'm half way through making lol
Tracey says
Ok I need glasses it says two eggs lol sorry, ignore my comment
VJ cooks says
We've all been there haha.
Mel says
I found the chocolate split even on a very small heat. Would it not be better to melt the butter and sugar first then add the chocolate?
VJ cooks says
Sorry to hear that. It can also depend on the type of chocolate you use. I've not had that issue myself, however you could try turning the heat off, then add the chocolate and let it sit until it has melted.
Holly says
Made these today, super yummy and my chocolate and butter were fine until I added the sugar and then they split! I was calling the recipe all sorts of names that aren’t suitable for this comment but I carried on as per some advice I found on the internet and it’s come out pretty good so that’s lucky! And now all is okay again haha!
Katelyn says
Can you leave out the strawberries to make a white chocolate blondie and also in step 5 you call it a brownie.
Vanya Insull says
Yes, you can leave the strawberries out if you'd like. It might just alter the texture a bit.
Jan S says
What a delicious treat! made this for a friend's birthday and it turned out perfectly. Thank you VJ for yet another lovely, simple to make recipe.
VJ cooks says
Thanks so much for your feedback, Jan. So pleased to hear you enjoyed it.
Mary says
I've got frozen strawberries in the freezer I'd like to use up, can I use these instead of fresh?
VJ cooks says
Fresh strawberries really do work best, however you can use frozen if you have them to hand. A few tips: Thaw the strawberries just enough to separate them, pat them dry well and gently fold them in last. Bake the blondies at the same temperature, but check at 40 minutes and then, if needed, bake another 5–7 minutes. The coolness of the frozen strawberries will reduce the temperature of the batter which means it might take longer to cook.
Ann says
I made these using milky bar chocolate and only had a split when the sugar was added. I went on and the slice turned out well. I did use cherries instead of strawberries. Thank you for the recipe.
VJ cooks says
Good to know, thanks for the feedback Ann.