Strawberry Blondies
These strawberry blondies are a one-bowl dessert featuring fresh strawberries in a dense, buttery bar with a chewy texture and slightly crisp edges.
Ingredients
Main Ingredients
- ½ cup unsalted butter, melted European-style butter preferred for richer flavor.
- 1 cup granulated sugar Avoid swapping 1:1 with brown sugar.
- ¼ teaspoon kosher salt
- 1 large egg, room temperature Using room temperature prevents lumps.
- 1 teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flour Spoon and level or weigh for accuracy.
- ½ cup fresh strawberries, chopped small Dice evenly and pat dry to avoid soggy blondies.
Instructions
Preparation
- Preheat your oven to 350°F and line an 8x8-inch baking pan with parchment paper.
- Wash the strawberries, hull them, and chop them into small pieces. Pat them dry with paper towels.
Mixing Ingredients
- In a bowl, whisk together melted butter, granulated sugar, and kosher salt until glossy.
- Add the egg and vanilla extract to the mixture and whisk until smooth.
- Fold in the flour until just combined, then gently fold in the strawberries.
Baking
- Pour the batter into the lined pan and smooth the top.
- Bake for 25-30 minutes, checking for moist crumbs on a toothpick.
Cooling
- Let the pan cool on a wire rack before lifting the blondies out and slicing.
Notes
Store in an airtight container for up to 2 days at room temperature or refrigerate for up to 5 days. For clean cuts, chill in the fridge for 15-20 minutes before slicing.