Strawberry Crunch Blondies
Thick, chewy white chocolate blondies with a strawberry jam swirl and a strawberry shortcake crunch topping. Baked in a 9x13 pan for a big batch.
Equipment
Ingredients
Blondie batter
- 1½ cups unsalted butter melted
- 2 cups granulated sugar
- 1 cup brown sugar
- 4 large eggs room temperature
- 2 egg yolks room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon strawberry essence optional
- 4 cups all-purpose flour
- 1 tsp salt
- 1½ cups white chocolate chips
Strawberry swirl
- 1/2 cup thick strawberry jam
Strawberry crunch topping
- 1 cup Golden Oreos crushed
- 1/2 cup freeze-dried strawberries crushed
- 4 tablespoons butter melted
Instructions
- Preheat the oven to 325°F. Line a light-colored 9x13 metal baking pan with parchment paper, leaving an overhang on the long sides.
- In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth and glossy.
- Add the eggs and yolks one at a time, whisking well after each.
- Stir in the vanilla extract and strawberry essence.
- In a separate bowl, whisk together the flour and salt.
- Add the dry ingredients to the wet ingredients and fold gently until just combined. Do not overmix.
- Fold in the white chocolate chips.
- Spread the batter evenly into the prepared pan.
- Spoon the strawberry jam over the top and gently swirl it through the batter with a knife. Do not over-swirl.
- In a small bowl, combine the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter until crumbly.
- Sprinkle the topping evenly over the batter.
- Cover the pan with foil and bake for 40 minutes, rotating the pan halfway through.
- Remove the foil and bake for another 10 to 15 minutes, until the edges are set, the center is just set with a slight softness, and the top is lightly golden.
- Cool completely in the pan.
- Refrigerate for 1 to 2 hours before cutting for clean, bakery-style slices.
- Lift out using the parchment paper and cut into 12 large squares, wiping the knife clean between cuts.
Notes
9×9 Pan: For a smaller batch of about 9 blondies, reduce the recipe to two-thirds.
Use-
1 cup melted butter
1⅓ cups granulated sugar
⅔ cup brown sugar
4 large eggs
2 teaspoons vanilla extract
⅓ teaspoon strawberry essence (optional)
2⅔ cups all-purpose flour
½ teaspoon salt
1 cup white chocolate chips Swirl- ⅓ cup strawberry jam into the batter. For the topping- ⅔ cup crushed Golden Oreos
⅓ cup crushed freeze-dried strawberries
2½ tablespoons melted butter. Cover the pan loosely with foil and bake at 325°F for 30 minutes. Remove the foil and continue baking for 8 to 15 minutes, checking after 8 minutes. The blondies are done when the edges are set and the center is just set with a slight softness. Make ahead: bake a day ahead, cool and chill, then cut just before serving for the cleanest squares.
1⅓ cups granulated sugar
⅔ cup brown sugar
4 large eggs
2 teaspoons vanilla extract
⅓ teaspoon strawberry essence (optional)
2⅔ cups all-purpose flour
½ teaspoon salt
1 cup white chocolate chips Swirl- ⅓ cup strawberry jam into the batter. For the topping- ⅔ cup crushed Golden Oreos
⅓ cup crushed freeze-dried strawberries
2½ tablespoons melted butter. Cover the pan loosely with foil and bake at 325°F for 30 minutes. Remove the foil and continue baking for 8 to 15 minutes, checking after 8 minutes. The blondies are done when the edges are set and the center is just set with a slight softness. Make ahead: bake a day ahead, cool and chill, then cut just before serving for the cleanest squares.
Nutrition
Calories: 884kcalCarbohydrates: 125gProtein: 9gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 163mgSodium: 332mgPotassium: 322mgFiber: 3gSugar: 83gVitamin A: 956IUVitamin C: 122mgCalcium: 95mgIron: 5mg
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