Strawberry Blondies

These strawberry blondies hit with warm brown-sugar sweetness and a burst of fresh strawberry brightness. They are dense, slightly chewy, and perfect for any occasion.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Main Ingredients

1 cup unsalted butter, melted Using unsalted allows you to control salt levels.
2 cups brown sugar Lightly packed or spooned; dark brown for deeper flavor.
2 large eggs Room temperature for better incorporation.
2 teaspoons vanilla extract For flavoring.
1.5 cups all-purpose flour Spoon-and-level method to avoid excess.
0.5 teaspoon salt
1 teaspoon baking powder Leavening agent.
1 cup fresh strawberries, chopped Use ripe but firm for best results.
optional powdered sugar for dusting For serving.

Method

Preparation

Preheat your oven to 350°F (175°C) and grease a baking pan. Use a 9×13 pan for thinner bars or an 8×8 pan for thicker blondies.
In a large bowl, mix the melted butter and brown sugar until smooth and glossy. Let cool slightly.
Add the eggs one at a time, mixing in the vanilla extract until well combined.
In a separate bowl, whisk together flour, salt, and baking powder.
Gradually add dry ingredients to the wet mixture and stir until just combined.
Gently fold in chopped strawberries.
Pour the batter into the prepared pan and spread evenly, tapping to remove air bubbles.

Baking

Bake for 25-30 minutes, checking at 22 minutes. A toothpick should come out clean or with a few moist crumbs.
Allow to cool in the pan before lifting out and cutting into squares.

Notes

Store cooled blondies in an airtight container in the fridge for up to 5 days. Wrap individual squares and freeze for up to 3 months. Reheat in an oven or microwave.