White Chocolate Strawberry Blondies

White Chocolate Strawberry Blondies requires around 45 minutes from start to finish. This hor d'oeuvre has 154 calories, 2g of protein, and 7g of fat per serving. This recipe serves 16. For 43 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Mother's Day. A mixture of baking powder, eggs, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Love and Olive Oil. 4466 people found this recipe to be tasty and satisfying. Overall, this recipe earns a not so tremendous spoonacular score of 13%. Try Strawberry White Chocolate Blondies, Strawberry White Bean Blondies, and White Chocolate-Cherry Blondies for similar recipes.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350ºF. Line the bottom and sides of an 8x8 baking pan with parchment paper, leaving a slight overhang (this will help the blondies come out of the pan later). Butter parchment.In a double boiler or a bowl set over (but not touching) a pot of gently simmering water, melt chocolate and butter, stirring constantly, until smooth. Remove from heat and stir in sugar. At this point your batter should have cooled slightly to just above room temperature; it may appear to separate, that’s ok, it’ll get better. Whisk in eggs and vanilla until smooth. Add flour, baking powder, and salt and stir until just incorporated and no dry flour remains. Fold in strawberries. Pour into prepared pan.Bake for 25 to 30 minutes or until top is lightly golden and a toothpick inserted near the center comes out clean. Place pan on a wire rack and cool completely.Use the parchment paper to lift the bars out of the pan, then cut into 2-inch squares. Blondies can be stored in an airtight container in the refrigerator for up to three days.

 

Step by step:

1. Preheat oven to 350ºF. Line the bottom and sides of an 8x8 baking pan with parchment paper, leaving a slight overhang (this will help the blondies come out of the pan later). Butter parchment.In a double boiler or a bowl set over (but not touching) a pot of gently simmering water, melt chocolate and butter, stirring constantly, until smooth.

2. Remove from heat and stir in sugar. At this point your batter should have cooled slightly to just above room temperature; it may appear to separate, that’s ok, it’ll get better.

3. Whisk in eggs and vanilla until smooth.

4. Add flour, baking powder, and salt and stir until just incorporated and no dry flour remains. Fold in strawberries.

5. Pour into prepared pan.

6. Bake for 25 to 30 minutes or until top is lightly golden and a toothpick inserted near the center comes out clean.

7. Place pan on a wire rack and cool completely.Use the parchment paper to lift the bars out of the pan, then cut into 2-inch squares. Blondies can be stored in an airtight container in the refrigerator for up to three days.

Nutrition Information:

covered percent of daily need