Description
These Strawberry Blondies have a double dose of strawberries with jammy fresh berries nestled into a butterscotchy brown butter base, finished with a pretty pink sprinkle of freeze dried strawberry powder. They've got just the right amount of chewy softness with a balance of rich and fresh flavors.
Ingredients
Units
- 1 cup unsalted butter
- 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
- 1 1/2 cups brown sugar
- 2 large eggs (- at room temperature)
- 3 teaspoons pure vanilla extract
- 2 cups fresh strawberries (- hulled)
- 1/4 cup freeze dried strawberries
- 1 tablespoon powdered sugar
Instructions
- Preheat oven to 350°F. Line 9x9x2-inch metal baking pan with parchment paper, extending over the sides by 2 inches.
- Melt the butter in a saucepan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will start to turn from bright yellow to a deeper golden color and toasty bits will start forming around the edges. When the butter starts to foam up and give off a nutty aroma, the brown bits will start to really show up. take it off the heat immediately to avoid burning. Pour the butter and scrape the browned bits into a heatproof bowl or liquid measuring cup to cool down for about 15 minutes.
- Whisk flour, baking powder, ginger and salt, and in medium bowl to mix.
- Once the butter is cool to the touch, combine the butter and brown sugar in a medium sized mixing bowl and whisk together until combined. Stir in the egg and vanilla until completely combined. Using a spatula, fold in the dry ingredients and mix until just combined.
- Spread the blondie batter into the prepared pan, using a spatula or your hands to press it into the pan evenly. Arrange the strawberries evenly over the top of the batter, then gently press them into the batter.
- Bake until a tester inserted in the center comes out with just a few crumbs, somewhere between 25-30-ish minutes. The edges should be a deep golden color and look firm and well-baked. The center should be moist but not gooey.
- Cool in the pan on a wire rack. While the blondies cool, grind the freeze dried strawberries into a fine powder using a mortar and pestle or by putting them in a ziplock baggie and smashing them with a rolling pin. Once they are crushed into a powder, sift the freeze dried strawberry powder through a fine mesh sieve. Then sift in powdered sugar and whisk until blended.
- Once the blondies have cooled for at least 40 minutes to an hour, gently lift the excess parchment and lift the blondie slab out of the pan and onto a cutting board. Sift the strawberry powder mix over the top of the Strawberry Blondies. Cut into 12 squares and serve while still warm!
Notes
These Strawberry Blondies are best served immediately, preferably while still warm from the oven. I don't recommend storing them in an airtight container as they might become soggy. Just leave them out at room temperature and cover loosely with foil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Blondies