Strawberry Blondies Recipes

STRAWBERRY LEMON BLONDIES

Steps:

• Preheat the oven to 350F
• Line a 9 inch square baking pan with parchment paper with long edges. This will help you lift out the blondies for easy glazing and slicing later.
• Cream the butter and sugar until fluffy. Beat in the egg.
• When the egg is fully incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that's ok.
• Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
• Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible. The dough is thick, so take your time.
• Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don't over-bake these, or they will dry out. Let cool on a rack.
• Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 Tbsp of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice.
• Spread the glaze over the cooled blondies. Let the glaze set before slicing.

STRAWBERRY BLONDIES

Steps:

• Preheat oven to 350°F. Line 9x9x2-inch metal baking pan with parchment paper, extending over the sides by 2 inches.
• Melt the butter in a saucepan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will start to turn from bright yellow to a deeper golden color and toasty bits will start forming around the edges. When the butter starts to foam up and give off a nutty aroma, the brown bits will start to really show up. take it off the heat immediately to avoid burning. Pour the butter and scrape the browned bits into a heatproof bowl or liquid measuring cup to cool down for about 15 minutes.
• Whisk flour, baking powder, ginger and salt, and in medium bowl to mix.
• Once the butter is cool to the touch, combine the butter and brown sugar in a medium sized mixing bowl and whisk together until combined. Stir in the egg and vanilla until completely combined. Using a spatula, fold in the dry ingredients and mix until just combined.
• Spread the blondie batter into the prepared pan, using a spatula or your hands to press it into the pan evenly. Arrange the strawberries evenly over the top of the batter, then gently press them into the batter.
• Bake until a tester inserted in the center comes out with just a few crumbs, somewhere between 25-30-ish minutes. The edges should be a deep golden color and look firm and well-baked. The center should be moist but not gooey.
• Cool in the pan on a wire rack. While the blondies cool, grind the freeze dried strawberries into a fine powder using a mortar and pestle or by putting them in a ziplock baggie and smashing them with a rolling pin. Once they are crushed into a powder, sift the freeze dried strawberry powder through a fine mesh sieve. Then sift in powdered sugar and whisk until blended.
• Once the blondies have cooled for at least 40 minutes to an hour, gently lift the excess parchment and lift the blondie slab out of the pan and onto a cutting board. Sift the strawberry powder mix over the top of the Strawberry Blondies. Cut into 12 squares and serve while still warm!

STRAWBERRY BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Butter the foil.
• Put 4 tablespoons butter and the brown sugar in a large microwave-safe bowl. Microwave until the butter is melted, about 1 minute. Stir in the vanilla. Let cool slightly, then stir in the egg.
• Whisk the flour, salt and baking powder in a small bowl. Stir into the butter mixture. Stir in the butterscotch chips and nuts and spread the batter in the pan. Drop dollops of jam on top and swirl with a knife. Bake until set, 20 to 25 minutes. Let cool 15 minutes on a rack, then lift the foil and transfer the blondies to the rack to cool completely. Remove the foil and cut into bars.

STRAWBERRY-MARSHMALLOW BLONDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Sift all-purpose flour, cake flour, baking powder, and salt together into a bowl.
• Beat brown sugar and butter together with an electric mixer in a large bowl until smooth. Beat egg and vanilla extract into the creamy sugar mixture until smooth. Add the flour mixture and stir until just incorporated. Stir strawberries and 1/2 cup marshmallows into the batter; pour into the prepared dish. Sprinkle 2 tablespoons miniature marshmallows atop the batter.
• Bake in preheated oven until set in the center, about 25 minutes.

BLONDIES WITH A STRAWBERRY-BALSAMIC SWIRL

Steps:

• Roast white chocolate: Heat oven to 300 degrees. Spread white chocolate on a rimmed baking sheet and bake for about 10 minutes. Remove from oven and stir with a spatula until browned chocolate at edges is evenly mixed with uncooked chocolate in center. Once stirred, chocolate should be the color of dark peanut butter. If it isn't, continue to bake in 5-minute increments to darken. Watch closely: White chocolate can easily burn. Let cool.
• Make blondie batter: Lightly coat a 9x13-inch metal baking pan with butter. Line it with parchment paper so there is a 2-inch overhang on the pan's long sides. Place a clean, empty baking sheet in the oven, and increase the temperature to 350 degrees.
• Place butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until light and creamy, about 2 minutes. Add vanilla and salt and beat to incorporate. Add eggs one at a time, beating after each addition to incorporate completely and scraping down the sides of the bowl. Add oil and beat. Scrape roasted white chocolate into bowl (it may have hardened and gotten a little grainy: This is O.K.) and mix it in. Add flour and mix on low speed until absorbed. Scrape batter into the prepared pan.
• Make strawberry-balsamic swirl: Place strawberries and sugar in a small saucepan over medium heat. Cook, stirring frequently with a wooden spoon and smashing the berries, until they release their juices and fall apart, 10 to 12 minutes. Separately, stir cornstarch and a tablespoon of water and drizzle it onto strawberries, continuing to stir for a minute or two until mixture has thickened into jam. Continue cooking for 2 more minutes, stirring constantly, then remove from heat. Stir in balsamic vinegar. Drop generous tablespoons of strawberry mixture over batter and use a butter knife to swirl them together, but don't overmix.
• Place pan on baking sheet in oven. Bake until blondies are golden brown and a toothpick inserted into the center comes out clean, 25 to 35 minutes. They will firm up as they cool, so pull them out 2 or 3 minutes before your desired consistency. Place pan on a wire rack and, once room temperature, remove blondies from pan by pulling on parchment paper. Transfer to a cutting board, cut into squares, and serve.