White Chocolate Strawberry Blondies
Published 7/8/2024 • Updated 7/16/2024
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These White Chocolate Strawberry Blondies are like the classic brownie’s sweet and fruity twin sister! They’re the perfect blend of fresh strawberries, white chocolate and vanilla baked into a chewy blondie base. The kids love ’em, and the adults will love them even more. 😉
From our Healthy Beet Brownies to our White Chocolate Funfetti Blondies, we’ve made almost every kind of brownie under the sun in the past 14 years on Fit Foodie Finds! But these easy strawberry Blondies are a new favorite. I know, fruit in a white chocolate brownie? Yes. It’s freakin’ delightful.
You make these blondies just like any other brownie recipe, but you fold in the diced strawberries and top the batter with white chocolate chips before baking. It’s a simple extra step that makes all the difference. Trust me, your taste buds will thank you.
Strawberry Blondies Recipe – What You Need
- White chocolate chips: These are mixed into the batter and also used to top the brownies for an extra burst of chocolatey sweetness.
- Unsalted butter: Make sure you use melted butter for this recipe. It helps to keep the fresh strawberry blondies moist and fudgy.
- Sugar: We used a combination of brown sugar and granulated sugar for the perfect balance of sweetness.
- Vanilla extract: The vanilla flavor is crucial in the strawberry blondies mix. Don’t skimp on the real stuff!
- Strawberries: Fresh strawberries are diced and folded into the batter for a burst of fruity flavor.
- Electric mixer: You’ll need an electric mixer to combine the wet and dry ingredients.
Can I make these chocolate strawberry brownies?
For sure! Add 1/4 cup of cocoa powder to the batter if you’d rather have regular chocolate instead of white chocolate.
Can I use freeze-dried strawberries?
We tried this recipe with freeze-dried strawberries, but they were a bit too dark and crumbly for our liking. Stick with fresh strawberries for the best results.
Add Nuts to Make Strawberry Crunch Brownies!
If you’re a fan of nuts in your brownies, feel free to add some chopped walnuts or pecans to the batter for a crunchy texture. You can also sprinkle some on top, along with the white chocolate chips, before baking.
Our #1 Tip for Making Strawberry Blondies from Scratch
Please keep in mind that all ovens are different, and if you are baking at altitude, the bake time may differ. The best way to determine if your strawberry blondies are done is by doing the toothpick test.
Insert a toothpick into the center of the brownie, and if it comes out clean or with just a few moist crumbs, they’re ready to come out of the oven.
Storage Directions
If you have any leftovers, store them in an airtight container at room temperature for up to 3 days.
You can also freeze these blondies for up to 3 months. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container.
Strawberry Blondies Recipe
Ingredients
Dry
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup white chocolate chips
Wet
- ½ cup unsalted butter, melted (~1 stick)
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup diced strawberries
Instructions
- Preheat the oven to 350℉. Line an 8×8-inch baking pan with parchment paper and spray with nonstick cooking spray.
- Add the dry ingredients to a large mixing bowl and whisk together. Set aside.
- Next, add the melted butter, brown sugar, and granulated sugar to a bowl and mix together using an electric mixer.
- Add the vanilla extract and eggs to the creamed butter and sugar and mix until combined.
- Slowly add the dry ingredients to the wet ingredients on low speed, scraping the sides of the mixing bowl a few times. Fold in the strawberries.
- Transfer the brownie batter to the lined baking pan and bake the strawberry brownies for 25-30 minutes or until a toothpick comes out clean.
- Once the brownies have cooled, sprinkle with powdered sugar before serving.
Tips & Notes
- We tried this recipe with freeze-dried strawberries, but they were a bit too dark.
- Please keep in mind that all ovens are different, and the bake time may differ if you are baking at an altitude.
Watch It
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
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