Description
These Homemade Strawberry Blondies with a Twist combine the rich, nutty flavor of browned butter with the bright sweetness of freeze-dried strawberry powder and seedless jam. Enhanced with lemon zest and white chocolate chips, this recipe delivers a tender, moist blondie with delicious swirls of strawberry throughout, perfect for dessert or a special treat.
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
Add-ins
- ½ cup white chocolate chips
Instructions
- Preheat and Brown Butter: Preheat your oven to 350°F. Line an 8×8-inch pan with parchment paper, allowing an overhang for easy removal. Melt unsalted butter in a medium saucepan over medium heat, swirling gently until it turns golden brown and smells nutty, about 5 to 7 minutes. Remove from heat and let cool for 10 minutes.
- Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, almond flour, cornstarch, baking powder, kosher salt, and freeze-dried strawberry powder until well combined and free of clumps.
- Combine Wet Ingredients: In a large bowl, whisk browned butter with light brown and granulated sugars until smooth. Add eggs one at a time, fully incorporating each. Fold in sour cream, vanilla extract, and lemon zest for added flavor.
- Incorporate Dry Ingredients: Gradually fold the dry mixture into the wet ingredients using a silicone spatula, mixing gently to preserve a tender texture.
- Assemble Blondies: Spread half the batter evenly in the prepared pan. Drop spoonfuls of seedless strawberry jam over the batter. Spread the remaining batter on top, add more jam dollops, and gently swirl with a knife. Sprinkle white chocolate chips evenly over the surface.
- Bake: Bake in the preheated oven for 25 to 30 minutes, rotating the pan halfway through, until the edges are set and a toothpick inserted in the center comes out with moist crumbs.
- Cool and Slice: Let the blondies cool completely in the pan on a wire rack for at least 1 hour. Use the parchment overhang to lift the blondies out and slice into 16 squares. For a gooier texture, warm slices briefly in the microwave.
Notes
- Ensure browned butter is cooled before mixing to prevent cooking the eggs prematurely.
- Sift the freeze-dried strawberry powder to avoid clumps and maintain a smooth batter.
- Do not overmix after adding dry ingredients to keep the blondies tender.
- Cooling completely before slicing ensures clean cuts; warm slices for a gooier bite.
- Rotate the pan halfway through baking for even cooking.
