Strawberry and White Chocolate Blondies

I baked absolutely nothing this weekend. Nothing. I was on a sabbatical from my oven.

This cheesecake, these sandwiches, and the blondies you see here were all made in the frenzied weekend before that. I enjoyed every bit of it, but I think I’m now having some sort of dessert burn-out.

Ha. No. Just kidding.

(I was lazy).

These adorable blondies reminded me a lot of this delicious plum cake, which is also something you should make. Fruits, people. Good for you.

Anyway, these delightful strawberry-filled, white-chocolate tinted lovelies make a great dessert. Serve them as a cake, and no one will be the wiser.

I found the recipe while hunting around for things to do with strawberries and some white chocolate chips I had lying in the fridge. These cookies, were also a great way to use up white chocolate, by the way.

Because I baked the blondies in a smaller dish, they were taller than the ones in the original blogger’s photos. They were soft, fluffy, with a classic vanilla flavour. Juicy strawberries peeking out of everywhere and the melted white chocolate giving it a “if I weren’t here you’d miss me” kind of kick.

They don’t take long to make, or bake. Which means they’re a great thing to have on hand for unexpected cravings or guests! Please make 😀

What you’ll need:

140 gms white chocolate, chips or chunks

1/3 cup butter, salted is fine, otherwise add 1/4 tsp salt to the dry ingredients

1/3 cup caster sugar

2 eggs

1 tsp vanilla extract

1 cup flour

1/4 tsp baking powder

8 to 10 strawberries, chopped into small pieces

What to do:

1. In a double boiler, melt the white chocolate and butter, stirring occasionally till smooth. Remove from heat and stir in the sugar. The mixture might look a little gritty and like it’s separated. That’s fine.

2. Add the eggs and vanilla and beat till smooth. Transfer to a larger bowl if you’ve used a small dish for step 1.

3. Preheat the oven to 175 C and grease a rectangular/square baking pan. Preferably, line the pan with baking paper and grease it again, leaving a little overhang, for easy removal.

4. Sift the flour, baking powder and salt, if using. Add this dry mixture to the chocolate-egg mixture and stir until no streaks of flour can be seen.

5. Fold in the chopped strawberries. Pour the mixture into the prepared pan and smoothen it. Bake for 20 to 30 minutes until the top is golden brown and a toothpick poked into the center comes out clean.

Allow to cool before slicing. Look at these cuties 🙂