Strawberry White Chocolate Blondies
Ingredients
200 g of strawberries, hulled and quartered
35 g of granulated sugar
200 g of plain flour
1 tsp of baking powder
0.5 tsp of salt
170 g of unsalted butter, melted and cooled to room temperature
200 g of light brown sugar
50 g of dark brown sugar
2 eggs
2 tsp of vanilla extract
100 g of white chocolate chunks or chips, plus an extra small handful for sprinkling on top
12 servings
Calories~338 kcal
Protein~4 g
Carbs~45 g
Fat~15 g
Fiber~1 g
Sugar~30 g
Total recipe
Calories~4,050 kcal
Protein~45 g
Carbs~545 g
Fat~185 g
Fiber~12 g
Sugar~365 g
Method
Step 1
To make the jam, in a medium saucepan place the strawberries, sugar and 2 tbsp water and bring to a boil. Reduce heat to low and simmer gently, stirring occasionally, until the liquid is thick and sticky, approx. 15 mins. Remove from the hob and transfer to a shallow bowl. Leave to cool completely before using (you can put it into the fridge to speed up the cooling process).
Step 2
Preheat the oven to 180°C/160°C fan/gas 4. Line a 20cm x 20cm square baking tray with baking paper, leaving enough overhang over the sides for lifting the blondies out of the pan after baking.
Step 3
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, place the cooled melted butter and both sugars and whisk until well-combined. Whisk in the eggs and vanilla extract. Add the flour mixture and fold, using a spatula, until just combined. Be careful not to overmix. Fold in the chocolate chunks or chips.
Step 4
Spread the batter evenly into the prepared tray and smooth out the top. Dollop spoonfuls of the strawberry jam over the batter. Using a cutlery knife, gently swirl the batter and jam together to achieve a marbled effect. Sprinkle over the extra handful of chocolate chips.
Step 5
Bake in the oven for 30-40 mins. For a really fudgy result, remove the blondies from the oven when the centre is slightly wobbly when you shake the tin gently. Leave to cool to room temperature on a wire rack, then lift out the blondies from the pan and cut into 9-12 squares. Serve warm or at room temperature.
