Description
These homemade strawberry blondies are chewy delights swirled with vibrant strawberry jam, dotted with bursts of creamy white chocolate chips, and balanced by the bright, fresh notes of lemon zest.
Ingredients
Scale
- 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
- 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
- ½ cup strawberry jam, seedless
- ½ cup white chocolate chips
Instructions
- Begin by preheating your oven to 350°F. Line an 8×8-inch pan with parchment paper, ensuring there’s an overhang for easy removal later. In a medium saucepan over medium heat, melt the unsalted butter, swirling it gently until the foam subsides and it achieves a golden brown color with a nutty fragrance—this should take about 5 to 7 minutes. Once done, remove from heat and let cool for about 10 minutes.
- In a separate bowl, combine 1 cup of all-purpose flour, ½ cup of almond flour, 1 tablespoon of cornstarch, ½ teaspoon of baking powder, ½ teaspoon of kosher salt, and ¼ cup of freeze-dried strawberry powder. Whisk thoroughly to ensure a uniform mixture. Sifting the freeze-dried powder helps prevent clumps and the cornstarch absorbs excess moisture from the jam to maintain the perfect texture.
- In a large mixing bowl, whisk the cooled brown butter with 1½ cups of light brown sugar and ½ cup of granulated sugar until the mixture is smooth. Incorporate the 2 large eggs one at a time, whisking well after each addition until fully blended. Next, fold in 3 tablespoons of sour cream, 2 teaspoons of vanilla extract, and 1 tablespoon of lemon zest for a fragrant finish.
- Slowly add the dry mixture into the wet ingredients using a silicone spatula. Carefully fold the two together until just combined, avoiding any overmixing. This gentle mixing helps maintain a tender crumb for your blondies.
- Spoon half of the batter into the lined pan, spreading it evenly. Next, drop spoonfuls of ½ cup of seedless strawberry jam over the batter. Carefully spread the remaining batter on top, followed by more dollops of jam. Take a knife and gently swirl the jam into the batter. Finally, sprinkle ½ cup of white chocolate chips evenly across the surface to create delicious pockets of sweetness.
- Bake in the preheated oven for approximately 25 to 30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs. To ensure even baking, rotate the pan halfway through the baking time.
- Allow the blondies to cool completely in the pan on a wire rack for at least 1 hour. Once cool, lift the blondies out of the pan using the parchment overhang and slice into 16 squares. Cutting after full cooling helps maintain clean edges, though for a gooier slice, you can warm them briefly in the microwave for 5 to 10 seconds.
Notes
- Browning the butter is essential, as it adds a depth of flavor that elevates the blondies beyond typical recipes. Make sure to watch the butter closely to avoid burning.
- Using room-temperature ingredients, particularly eggs and butter, ensures a smoother batter and contributes to a better texture.
- If you don’t have freeze-dried strawberry powder, you can grind freeze-dried strawberries until they reach a fine dust consistency, as this provides concentrated flavor.
- To maintain the freshness of your blondies, store them in an airtight container at room temperature for up to 3 days, or freeze them for up to 1 month. If needed, thaw and warm in the microwave before serving.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg