White Chocolate Strawberry Blondies – Match Foodie Finds

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These White Chocolate Strawberry Blondies are just like the traditional brownie’s candy and fruity twin sister! They’re the right mix of recent strawberries, white chocolate and vanilla baked right into a chewy blondie base. The children love ’em, and the adults will love them much more. 😉

From our Wholesome Beet Brownies to our White Chocolate Funfetti Blondies, we’ve made virtually each form of brownie beneath the solar prior to now 14 years on Match Foodie Finds! However these straightforward strawberry Blondies are a brand new favourite. I do know, fruit in a white chocolate brownie? Sure. It’s freakin’ pleasant.

You make these blondies identical to every other brownie recipe, however you fold within the diced strawberries and prime the batter with white chocolate chips earlier than baking. It’s a easy additional step that makes all of the distinction. Belief me, your style buds will thanks.

Strawberry Blondies Recipe – What You Want

  • White chocolate chips: These are blended into the batter and in addition used to prime the brownies for an additional burst of chocolatey sweetness.
  • Unsalted butter: Be sure to use melted butter for this recipe. It helps to maintain the recent strawberry blondies moist and fudgy.
  • Sugar: We used a mix of brown sugar and granulated sugar for the right stability of sweetness.
  • Vanilla extract: The vanilla taste is essential within the strawberry blondies combine. Don’t skimp on the true stuff!
  • Strawberries: Recent strawberries are diced and folded into the batter for a burst of fruity taste.
  • Electrical mixer: You’ll want an electrical mixer to mix the moist and dry elements.
Square baking pan lined with parchment paper and filled with raw batter containing chunks of fruit, promising delicious strawberry blondies on a marble countertop.

Can I make these chocolate strawberry brownies?

For positive! Add 1/4 cup of cocoa powder to the batter for those who’d quite have common chocolate as an alternative of white chocolate.

Can I take advantage of freeze-dried strawberries?

We tried this recipe with freeze-dried strawberries, however they have been a bit too darkish and crumbly for our liking. Follow recent strawberries for the most effective outcomes.

Add Nuts to Make Strawberry Crunch Brownies!

In the event you’re a fan of nuts in your brownies, be at liberty so as to add some chopped walnuts or pecans to the batter for a crunchy texture. It’s also possible to sprinkle some on prime, together with the white chocolate chips, earlier than baking.

Our #1 Tip for Making Strawberry Blondies from Scratch

Please needless to say all ovens are completely different, and if you’re baking at altitude, the bake time might differ. One of the simplest ways to find out in case your strawberry blondies are performed is by doing the toothpick check.

Insert a toothpick into the middle of the brownie, and if it comes out clear or with just some moist crumbs, they’re prepared to return out of the oven.

A plate of three stacked strawberry blondies containing white chocolate chips and strawberry pieces, surrounded by strawberries and white chocolate chips.A plate of three stacked strawberry blondies containing white chocolate chips and strawberry pieces, surrounded by strawberries and white chocolate chips.

Storage Instructions

You probably have any leftovers, retailer them in an hermetic container at room temperature for as much as 3 days.

It’s also possible to freeze these blondies for as much as 3 months. Simply be sure to wrap them tightly in plastic wrap after which place them in a freezer-safe bag or container.

Close-up of two stacked strawberry blondies with visible strawberries and white chocolate chips on a small plate, accompanied by whole strawberries and scattered white chocolate chips.Close-up of two stacked strawberry blondies with visible strawberries and white chocolate chips on a small plate, accompanied by whole strawberries and scattered white chocolate chips.

Images: images taken on this put up are by Ashley McGlaughlin from The Edible Perspective.



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