Description
This delectable Strawberry Blondies recipe combines the buttery richness of classic blondies with the fresh, tangy burst of strawberries. Featuring browned butter for a deep, nutty flavor and topped with a delicate dusting of freeze-dried strawberry powder mixed with powdered sugar, these blondies are a perfect balance of moist, golden edges and fruity freshness. Ideal as a decadent dessert or a sweet snack.
Ingredients
Browned Butter Mixture
- 1 cup unsalted butter
- 1 1/2 cups brown sugar
- 2 large eggs (room temperature)
- 3 teaspoons pure vanilla extract
Dry Ingredients
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground ginger
- 3/4 teaspoons fine sea salt
Fruit Topping & Garnish
- 2 cups fresh strawberries (hulled)
- 1/4 cup freeze dried strawberries
- 1 tablespoon powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9x9x2-inch metal baking pan with parchment paper, ensuring the paper extends over the sides by 2 inches for easy removal later.
- Brown the Butter: Melt the butter in a saucepan over medium heat. Stir and swirl often so it melts evenly. Watch for the butter to turn from bright yellow to a deeper golden color with toasty brown bits forming around the edges. When the butter foams and exudes a nutty aroma, remove immediately to prevent burning. Pour the browned butter, including the browned bits, into a heatproof bowl or measuring cup to cool for about 15 minutes.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, ground ginger, and fine sea salt until evenly combined.
- Combine Wet Ingredients: Once the browned butter has cooled to touch, whisk it together with the brown sugar until smooth. Then, stir in the eggs one at a time and add the vanilla extract, mixing until fully incorporated.
- Combine Wet and Dry: Using a spatula, gently fold the dry ingredient mixture into the wet mixture just until combined. Do not overmix to maintain tender blondies.
- Assemble in Pan: Spread the blondie batter evenly into the prepared pan, using a spatula or your hands to smooth the surface. Distribute the hulled fresh strawberries evenly over the top, gently pressing them into the batter to embed them securely.
- Bake: Bake the blondies for about 25 to 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The edges should be golden brown and firm while the center remains moist but not gooey.
- Cool: Place the pan on a wire rack and let the blondies cool completely in the pan. This will take at least 40 minutes to an hour.
- Prepare Strawberry Powder Topping: Using a mortar and pestle, grind the freeze-dried strawberries into a fine powder. Alternatively, place them in a ziplock bag and crush with a rolling pin. Sift the powder through a fine mesh sieve, then add the powdered sugar and whisk until well combined.
- Finish and Serve: Once cooled, lift the blondies out of the pan using the parchment overhang and place on a cutting board. Sift the strawberry powdered sugar evenly over the top, cut into 12 squares, and serve. They are best enjoyed warm!
Notes
- Using browned butter enhances the depth and nutty flavor of the blondies.
- Ensure eggs are at room temperature for better batter mixing.
- Do not overbake to keep the blondies moist and tender.
- Freeze-dried strawberry powder adds a decorative and flavorful touch without making the blondies soggy.
- The ginger provides a subtle warmth that complements the strawberries well but can be adjusted according to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
