Strawberry Blondies (White Chocolate Brownies)
A fruity twist to the delicious blondies - enjoy this dish with a scoop of vanilla ice cream.
Blondies are brownies baked with white chocolate and vanilla instead of the traditional brown chocolates. The Recipe for these Blondies will yield a dense, fudgy and delicious little dessert. The addition of strawberries adds a slight tang and pops up the colour give the perfect contrast to the rich white chocolate. This is a perfect recipe for white chocolate lovers.
If you are looking for Brownie or Cake recipes, here are a few
- 180 grams White Chocolate
- 115 grams Butter (unsalted)
- 100 grams Caster Sugar
- 2 Whole Eggs
- 1 teaspoon Vanilla Extract
- Salt , a pinch
- 125 grams All Purpose Flour (Maida) For the swirl:
- 5-6 Strawberries
- 2 teaspoons Sugar
How to make Strawberry Blondies (White Chocolate Brownies)
To begin making Strawberry Blondies, preheat your oven to 180 C/ 350 F.
Line an 8 inch square baking pan with parchment paper or foil, keeping two opposite sides of the parchment long (to help pulling out after baking). If you do no have parchment paper, you can also grease the pan with oil and dust some flour on it.
In a Mixer, blend the strawberries with sugar to get about 1/4 cup of thick strawberry puree. The consistency of the mixture should be as thick as ketchup. Chill this mixture in the fridge.
On a board or a flat surface, chop up the white chocolate into very small pieces and keep aside.
Cut the butter into cubes and add it to the chopped white chocolate.
Boil some water in a deep pan. (Pan should be narrow enough to place a bowl over it). Once the water is boiling, place a bowl on top of it and add the chopped white chocolate into it. (This method is called the double boiler method). Melt the white chocolate until the texture is smooth. Stir frequently while the white chocolate is melting.
White Chocolate can be also be melted in a microwave. Use a microwave safe bowl. Place the chopped up white chocolate in the bowl and place it in the microwave and melt on a low-medium heat for 1 minute. Use mitts or a cloth to take the bowl out of the microwave. Stir it and place it back in for another 20 seconds. Repeat this process until the texture is smooth.
To this melted white chocolate mixture, stir in the sugar with a whisk.
Add the eggs, one by one, stirring it well after each addition.
Add in the vanilla .
Add the flour and salt, stir in until the mixture is uniformly combined.
Pour batter into the prepared baking pan.
Add large dollops of the strawberry puree on top of the blondie mixture, leave some space between drops.
Run a knife through the batter in a zig-zag manner, connecting the dots to swirl the strawberry puree in.
Bake for 25- 28 minutes. You will know the Strawberry Blondie in baked when a toothpick inserted in centre comes out with a few moist crumbs.
The edges will be a light golden brown. Let Strawberry Blondie cool to room temperature.
The Strawberry Blondie can be stored for about 3-4 days in an airtight container.
If your strawberry puree is too thin , you can reduce it by heating for a few minutes in a saucepan. Cool before using.
If you like brownies or blondies with a lighter, cake-ier texture , Beat the sugar, vanilla and eggs together until the mixture is light. Stir in the chocolate-butter mixture, and then the flour .
To make your own castor sugar , just grind or process your regular granulated sugar for one pulse.