white chocolate strawberry Blondies
It’s strawberry season here in Australia and the strawberries are popping off, put them to good use and give these blondies a whirl. Perfect for both novice and experienced bakers, this dessert is a crowd-pleaser that embodies the essence of sweet summertime bliss. The classic brownies right hand hunnie, when you’re after something a little less rich and slightly sweeter. A little less chewy and a fraction cakier. Whether you’re hosting a gathering, celebrating a special occasion, or simply craving a homemade treat, these blondies are the answer. Elevate your baking repertoire and treat yourself hunnie because every moment deserves a deliciously sweet celebration!
Details
12
20 minutes
40 minutes
Dessert
Ingredients
- 200g All Purpose Flour
- 200g Butter
- 200g Sugar
- 2 large eggs
- 100g white chocolate chopped.
- 50g milk chocolate chopped.
- 150g chopped fresh strawberries.
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp vanilla essence
- ¼ tsp salt
Instructions
- In a bowl sieve the flour and mix in the baking soda, powder & salt.
- In a saucepan on low heat melt the butter and sugar together until the sugar has fully dissolved and, you’re left with a gooey caramel sauce.
- Take the butter, and sugar mixture of the heat and add in 50g of the white chocolate mixing vigorously until the white chocolate is fully melted.
- Mix in the 2 eggs and vanilla essence to the butter mixture ensuring everything is completely incorporated.
- Add the wet mixture to the dry ingredients mix until all the flour has been absorbed into the wet mix. The mixture should have a thick consistency, slightly thicker than if you were making a cake.
- Fold in the remaining white chocolate, milk chocolate chunks & chopped strawberries.
- Line a 9-inch square tin with baking paper, pour the mixture into the tin level out the mixture by tapping the base of the tin onto your kitchen surface. Bake in the oven at 180 Degrees Celsius for 35-40 minutes. They will be golden brown in color and a toothpick should come out clean.
- Take the blondies out of the tin, place them on a cooling rack, and allow them to cool. Slice into 12 squares and eat away.
- Store the blondies in an airtight container and eat within 3 days.
Notes
- Fresh is best when it comes to the strawberries for this recipe. Frozen strawberries tend to be waterier and will alter the taste and texture of the blondie.
- No Strawbs, raspberries would be a joy in these too.
- Make sure to beat the eggs into the butter mixture pronto to ensure the eggs emulsify and the egg whites don’t cook as the mixture will still be warm.
- When you’re in the mood for a razzle-dazzle pair these blondies with a strawberry martini or our famous cherry sour. The duo you never knew you needed.
We hope you love them as much as we do. Keep on cooking hunnie Bees. Love the Babe Street Kitchen team
