There’s something magical about summer fruits , when they are at their juiciest and most plentiful. The best way is to eat them as is, knowing it’s going to be at their tastiest. And because they will be cheap and plentiful, they eventually will make it’s way into my baking-most likely into Strawberry Blondie Bars.
These luscious Strawberry Blondie Bars can be made in under an hour- you don’t even have to take out your mixer as it can be done by hand. So easy to make and so deliciously dense and moist with juicy tart berries and white chocolate. It is a cross between a cake and a cookie – Blondie.
While strawberries are the classic choice, this would also be divine with any berry you have like raspberries or blueberries or any other chopped up fruits for that matter. And in case you have more strawberries at hand, why don’t you also try this delicious Summer Strawberry Muffins.
What you need to make Blondie Bars.
- Fridge/Pantry Items – Eggs,Butter,Caster and Brown Sugar,Flour and Vanilla Extract plus Icing Sugar if you want the glaze. You can also use just brown sugar, if you want a darker blondie.
- Strawberries -A punnet of strawberries. Reserve a few for the glaze if glazing the bars, or use a drop of red food colour in lieu of strawberries in the glaze.
- A square baking tin 20x20cm or similar volume. Makes 24 squares or cut up into bars.
Easy does it…
- In a large bowl mix together flour baking soda and sugars until combined.
- Stir in cooled melted butter,vanilla and beaten eggs.
- Use a spatula to fold the chopped strawberries and white chocolate into the batter.
- Place batter into a baking tin lined with baking paper. The cake batter will be quite dense so take your time in levelling off the surface with the back of a spoon or offset spatula.
- Bake in a preheated oven for about 30 minutes or until done. Meanwhile prepare the glaze.
- Cool cake in the tin.
- Spread glaze on top of the cake and slice into portions, squares or bars.
If you do make this recipe, let me know what you think I would love to hear from you, via the comment section below.
Strawberry Blondie Bars
16
servings10
minutes30
minutesBlondies with White Chocolate Chunks Chopped Strawberries and Strawberry Icing
Ingredients
300g (2 cups ) Plain Flour plus 1 teaspoon cornstarch
1 teaspoon Baking Soda
175g melted Butter,cooled
1 cup light brown Sugar
1 cup Caster Sugar
2 Eggs,room Temperature
2 tablespoons Vanilla Extract
100g White Chocolate, coarsely chopped
1 punnet Strawberries, chopped
(reserved 2 for the glaze below)- Strawberry Glaze
2 Strawberries, hulled, or a drop or red food colour
1 cup Icing Sugar
Lemon Juice
Directions
- Preheat oven to 160°C. Spray a 20 x 20cm baking pan with cooking oil and line with a square of baking paper.
- In a bowl, whisk together flour, baking soda caster sugar brown sugar and cornstarch to combine.
- In another bowl, whisk the eggs just to break it up then add the cooled melted better, vanilla and mix until incorporated.
- Use a spatula to fold in the flour mix from step 2 to the egg mixture from step 3 and mix until just combined. Then fold in the chopped white chocolate and chopped strawberries.
- Pour batter into the prepared pan and use the back of a spoon or an offset spatula to level the top. The batter will be quite dense – take time to level off the top.
- Bake in the preheated oven for about 15 minutes . Turn the pan halfway, then bake for another 15 minutes or until the edges and top are set and golden. Cool in the pan. Meanwhile make the Strawberry Glaze.
- Turn out the cake unto a chopping board. Spread the Strawberry Glaze on top of the cooled cake. Slice into squares or bars and serve.
- Strawberry Glaze
- Process the strawberries to make a puree, then transfer to a bowl.
- Add the icing sugar to the strawberry puree to make the glaze. Add a bit of lemon juice until the desired glazing consistency is reached. If too thin, add a bit more icing sugar. If too thick add a bit more lemon juice.
Notes
- Will keep for a few days in a covered container room temperature.
