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You seriously need to make these strawberry white chocolate blondies right now. They’re chewy, buttery, and full of summery flavor from chunky white chocolate chips and a double dose of strawberry taste from jam and freeze dried strawberries and a hint of almond extract.

My kids have not stopped bugging me to make more of these after I made my test and final batches of these.

And what’s not to love? I’ve always been of the opinion that white chocolate and strawberries are the perfect match for each other. The tart berries balance out the sweet of the white chocolate chips, and both sit in a glossy blondie batter with just the right amount of sweetness. Oh, I didn’t even talk about the magazine cover worthy marbled top. It’s one of those things that so easy to do and yet instantly makes your blondies look amazing.

Seriously, dig out that jam in your cupboard and let’s make a batch!

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Strawberry White Chocolate Blondies

What makes strawberry white chocolate blondies special

Marbled top: holy cow, this is so pretty! Bar cookies can be rather plain looking, but the jam marbled into the top makes them instantly stand out in a dessert display.
Double strawberry: here we bump up the strawberry flavor by mixing freeze dried strawberries into the jam. It’s a sneaky trick that adds more color, but also thickens the jam to the perfect consistency for swirling up on top of the batter.
Just the right amount of sweetness: just like my original brown butter blondies, this variation has about 1/3 less sugar than traditional blondies. This makes them still taste like a treat with less of that icky “I just ate a brownie” sugar crash.
Almond extract: I love the combo of almonds and strawberries. The almond extract in this recipe gives them a hint of marzipan flavor. If that’s not your thing, use vanilla.
It’s like summer in your hand: These have the perfect color palette that looks great with any food for 4th of July, Father’s Day, or any summer backyard BBQ.
You don’t have to save them just for summer: because we’re using jam and not fresh strawberries, you can make these any time of year. Make up a batch of the easiest strawberry jam and you’ll be ready to go whenever the mood strikes.

strawberry white chocolate blondies cut with text overlay

Strawberry White Chocolate Blondies ingredients

Butter: we’ll brown it for flavor and texture.
Brown sugar: for that butterscotchy flavor that makes blondies so delicious.
Powdered sugar: dissolves well into the egg and butter, making it easy to get a shiny top blondie.
Egg: whole egg and egg yolk. Taking out the white from one of the eggs makes for a chewy blondie and adds to the shiny top. Read more about getting a shiny top on blondies.

Baking powder: for lift
Salt: for flavor
Almond extract: for a little bit of marzipan flavor that makes strawberries sing.
Flour: all-purpose to hold everybody together.
White chocolate: chips or cut in chunks if you have bars.
Strawberry jam: for decorating the top.
Freeze dried strawberry powder: helps thicken the jam and boosts the strawberry flavor.

Process for making white chocolate strawberry blondies

Brown butter: cook the butter over low heat until it smells nutty and the milk solids in the butter start to turn brown.
Mix the eggs and sugar: in a double boiler, whisk the eggs and sugars together along with the salt and baking powder. After a couple minutes of whisking over the simmering water, the eggs will be more liquidy and shiny and the sugar will be dissolved. Dissolved sugar is important for getting a picture worthy shiny top on your bars.
Mix: Whisk the warm butter and warm egg mixture together. Don’t worry if it splits. As it cools, it will come back together.
Cool: Cool down the butter/egg mix until it’s no longer warm to the touch. Whisk it occasionally as it cools. When it’s ready, it’ll be noticeably thicker and fall in glossy ribbons off the end of the whisk.
Fold: Fold in the white chocolate and flour just until the flour disappears.
Smooth: smooth the batter into a parchment lined 8″x8″ pan.
Decorate: Mix the jam with the strawberry powder. Put the jam into a small ziploc, then cut one of the corners off. Squeeze stripes across the top of the batter. Drag a toothpick back and forth across the jam in stripes to make the marble top.
Bake: bake until the edges are set and the middle is no longer jiggly.

I know what you’re thinking, so here’s your answers to your baking questions

Do I need a double boiler?: Nope. Get out a small pot, fill it with about an inch of water, then bring it do a boil. Reduce the heat so that the water is simmering, then pop a heat-safe boil (like stainless steel) into the top of the pot. Boom. Homemade double boiler.
I hate almond extract, do I need to use it?: Nope, just swap out vanilla. My homemade vanilla paste is particularly nice.
My jam won’t squeeze through the plastic bag!: a lot of strawberry jams have big chunks of berries. While that’s nice on toast, we need smooth jam for this recipe. Scoop out the jam onto a cutting board and chop it really well. This may be the weirdest thing you ever do to jam, but it’ll fix the consistency so that it’s perfect for piping.

Strawberry White Chocolate Blondies

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Author: Elizabeth Farr
Total Time: 1 hour 20 minutes
Yield: 16 blondies

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Description

These blondies look gorgeous on a plate, though they won’t be there for long. Chewy with sweet chunks of white chocolate and bright double strawberry flavor, these are irresistible treats.

Ingredients

Scale

Cooking spray for the pan
1 stick butter (113 g)
1/3 cup powdered sugar (40 g)
1/3 cup light brown sugar (66 g)
1/2 tsp baking powder
1/2 tsp salt
1 large whole egg plus 1 egg yolk
1 tsp almond extract
1 cup all-purpose flour (130 g)
1/2 cup white chocolate chips (85 g)
1 Tablespoon strawberry jam (homemade or your favorite store-bought one)
1 Tablespoon freeze dried strawberry powder, optional (6 g)

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Instructions

Preheat the oven to 350F (180 C).
Lightly spray an 8″x8″ pan with cooking spray, then cut a piece of parchment to line the bottom and sides of one side. Spray over the top of this piece of parchment, then cut another one to go across the remaining 2 sides of the pan.
Melt the butter over low heat in a small pan until the foam starts to subside and there are brown flecks in the bottom of the pan. On low heat, this will take about 10 minutes.
While the butter is browning, fill the bottom of a double boiler with about 1″ of water, then bring it to a boil.
Use a whisk to mix the sugars, baking powder, salt, whole egg and the egg yolk in the top of a double boiler.
Lower the water to simmer, then set the top pot over the water, stirring constantly for about 4 minutes. In this time, the mixture will get thinner, paler, and all of the sugar will dissolve.
Once the butter has browned, set it in a bowl to cool slightly.
Whisk the egg/sugar mix into the butter. If it splits, keep whisking. As it cools, it will come back together.
Allow the butter mix to cool until it’s thick and no longer warm to the touch. It will be noticeably thicker and glossy.
Fold in the flour with a baking spatula until the flour disappears.
Fold in the white chocolate chips.
Spread out the batter in the prepared pan with a spatula.
Mix the strawberry jam and the freeze dried strawberry powder in a small bowl.
Fill a small ziploc bag with the jam, then cut the tip off one of the bottom corners.
Squeeze out stripes of jam across the top of the blondie batter.
Drag a toothpick across the stripes of the jam every half inch or so across the top going the opposite direction each time for a marbled effect.
Bake the blondies for 24-26 minutes until the edges are browning and the middle is just barely no longer jiggling.
Wait at least 30 minutes before cutting.

Notes

No double boiler?: Fill a 1 qt pot with 1″ of water. Bring a water to a simmer, then nestle a stainless steel mixing bowl in the pot as a homemade double boiler.

De-chunk your jam: the jam really needs to be smooth to make nice clean lines. If you’re using a chunkier strawberry preserve, scoop it out onto a cutting board and chop it well with a knife. It may seem weird to do so, but it’ll make a much prettier blondie.

Strawberry powder?: You can skip the strawberry powder, though it’ll both thicken the jam, making for nicer swirls on top and boost the strawberry flavor. If you can only find whole freeze dried strawberries, whiz them up in a coffee grinder.

Prep Time: 25 minutes
Additional Time: 30 minutes
Cook Time: 25 minutes
Category: Bar cookies
Cuisine: American