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
- 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)
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
Nutrition
- Serving Size: 1
- Calories: 143
- Sugar: 10
- Sodium: 145
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 0
- Protein: 2
- Cholesterol: 39