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Strawberry Blondies

Chewy, buttery blondies studded with fresh strawberries, creating the perfect spring and summer dessert bar.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter melted and slightly cooled
  • 1 cup light brown sugar packed
  • 1 egg large, room temperature
  • 1 tablespoon vanilla extract
  • 0.25 teaspoon salt
  • 1 cup all-purpose flour
  • 1.5 cups fresh strawberries hulled and chopped
  • 2 tablespoons granulated sugar for topping
  • powdered sugar for dusting, optional

Equipment

  • 8x8 inch baking pan
  • Mixing Bowl
  • Whisk
  • Rubber spatula
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
  2. In a large bowl, whisk together melted butter and brown sugar until smooth and glossy.
  3. Add egg and vanilla extract, whisking vigorously for 30 seconds until mixture becomes lighter and slightly fluffy.
  4. Add salt and flour, folding gently with a spatula just until no dry streaks remain. Do not overmix.
  5. Reserve 1/4 cup chopped strawberries for topping. Fold remaining strawberries into batter until evenly distributed.
  6. Spread batter evenly in prepared pan. Press reserved strawberries on top and sprinkle with granulated sugar.
  7. Bake 28-32 minutes until edges are golden and center is set. A toothpick should come out with moist crumbs.
  8. Cool completely in pan on wire rack, at least 1 hour. Lift out using parchment overhang and cut into squares. Dust with powdered sugar if desired.

Notes

Use fresh strawberries only - frozen will make blondies soggy. Store in airtight container at room temperature for 4 days, refrigerate for 1 week, or freeze for up to 3 months.