Strawberry Blondies

While brownies get a lot of attention, it’s time to give blondies some time in the spotlight. They have the chewy texture of a good brownie, but without all that chocolate, you can appreciate the other flavors so much better—the caramel-like brown sugar, the butter, and the fragrant vanilla.

Blondies are delicious as-is, but this recipe for strawberry blondies gives the classic an upgrade by adding creamy white chocolate and chopped fresh berries. And while I like to use strawberries when they’re in season, raspberries, blackberries, or even blueberries can be swapped in—or use a combination of a few different berries.

How to Make Strawberry Blondies

• Prepare. Preheat your oven to 350ºF and line an 8×8-inch baking pan with parchment paper. Melt the butter in the microwave.

• Mix the wet ingredients. Whisk the brown sugar into the melted butter, then whisk in the vanilla. Let the mixture cool a bit, then whisk in the egg.
• Mix the dry ingredients. In another bowl, whisk the flour, salt, and baking powder. 

• Combine the wet and dry ingredients. Stir the dry ingredients into the wet ingredients, then fold in the white chocolate and strawberries.
• Bake. Pour the batter into the pan and bake for 25 to 30 minutes. Cool completely, then lift the blondies out of the pan using the parchment paper and cut them into pieces.

Variations

Don’t make changes to the base of the recipe, but feel free to switch things up with different add-ins:

• Chocolate chips. If you’re not a fan of white chocolate, swap it out for milk or dark chocolate chips. Or, if you want to keep things really simple, leave out the chocolate chips altogether.
• Use different berries. Instead of strawberries, you could use raspberries, blackberries, or even blueberries. If you don’t like berries, perhaps apple blondies might be a better option for you.
• No berries? Omit the berries and use a mixture of white chocolate chips and butterscotch chips, chopped nuts, or even shredded coconut! This wouldn’t really be a strawberry blondie anymore but it’s okay.

Tips for Success

These strawberry blondies are super easy, but these tips will help make sure they turn out perfect.

• No fresh strawberries? You can use frozen instead. Thaw and drain them before adding them to the batter.
• No 8×8 pan? This recipe also works well in a 9×9-inch pan. You may need to reduce the baking time by a few minutes.
• Don’t over-bake. Once you pull the pan out of the oven, the blondies will continue to bake from the residual heat. The edges should feel dry to the touch and pull away from the sides of the pan, but the middle should still be soft.
• Let them cool completely. I know it’s hard to wait, but trust me on this one—these blondies are best after they’ve had a chance to cool completely so they’re nice and chewy.

Storing Instructions

Strawberry blondies can be stored in an airtight container in the refrigerator for up to 5 days.

If you want your strawberry blondies to last even longer, they can be frozen for up to 3 months. To freeze individual servings, wrap each blondie in plastic wrap, then place them all in a freezer-safe zip-top bag. When you’re ready to eat them, let them thaw in the refrigerator overnight or pop them in the microwave for a few seconds.