Description
Delight in these homemade Strawberry Blondies with a delightful twist, featuring browned butter, freeze-dried strawberry powder, and swirls of seedless strawberry jam complemented by creamy white chocolate chips. This recipe yields tender, flavorful blondies with a perfect balance of fruity sweetness and rich buttery goodness.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, browned and cooled
- 1½ cups light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 3 tablespoons sour cream
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- ½ cup strawberry jam, seedless
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup almond flour
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ cup freeze-dried strawberry powder
Toppings
- ½ cup white chocolate chips
Instructions
- Preheat and Brown Butter: Preheat your oven to 350°F and line an 8×8-inch pan with parchment paper with an overhang. In a medium saucepan over medium heat, melt the unsalted butter, swirling gently until golden brown and fragrant, about 5 to 7 minutes. Remove from heat and cool for 10 minutes.
- Mix Dry Ingredients: In a bowl, whisk together flour, almond flour, cornstarch, baking powder, kosher salt, and freeze-dried strawberry powder until uniform, ensuring no clumps from the powder remain.
- Combine Wet Ingredients: In a large bowl, whisk cooled browned butter with brown sugar and granulated sugar until smooth. Add eggs one at a time, whisking fully after each, then fold in sour cream, vanilla extract, and lemon zest for added fragrance.
- Combine Wet and Dry: Gradually fold the dry mixture into the wet ingredients using a silicone spatula, mixing gently just until combined to maintain a tender crumb.
- Layer Batter and Jam: Spread half of the batter evenly in the prepared pan. Drop spoonfuls of strawberry jam over it. Spread the remaining batter over the jam and add more jam dollops. Use a knife to gently swirl the jam into the batter. Sprinkle white chocolate chips evenly on top.
- Bake Blondies: Bake for 25 to 30 minutes, rotating halfway, until edges are set and toothpick inserted comes out with moist crumbs but no wet batter.
- Cool and Serve: Cool blondies completely in the pan on a wire rack for at least an hour. Use the parchment overhang to lift from the pan and cut into 16 squares. For a gooier texture, warm individual squares for 5-10 seconds in the microwave before serving.
Notes
- Be careful not to overbrown the butter to avoid a burnt taste.
- Sifting and whisking the freeze-dried strawberry powder prevents clumps and ensures even flavor throughout.
- Folding gently preserves the tender crumb and prevents toughness.
- Using parchment paper with an overhang makes for easy removal and neat slicing.
- Allow blondies to cool fully to get clean slices; warming briefly can create a gooier texture.
