Ingredients
- 200 g of strawberries, hulled and quartered
- 35 g of granulated sugar
- 200 g of plain flour
- 1 tsp of baking powder
- 0.5 tsp of salt
- 170 g of unsalted butter, melted and cooled to room temperature
- 200 g of light brown sugar
- 50 g of dark brown sugar
- 2 eggs
- 2 tsp of vanilla extract
- 100 g of white chocolate chunks or chips, plus an extra small handful for sprinkling on top
Method
Step 1
To make the jam, in a medium saucepan place the strawberries, sugar and 2 tbsp water and bring to a boil. Reduce heat to low and simmer gently, stirring occasionally, until the liquid is thick and sticky, approx. 15 mins. Remove from the hob and transfer to a shallow bowl. Leave to cool completely before using (you can put it into the fridge to speed up the cooling process).Step 2
Preheat the oven to 180°C/160°C fan/gas 4. Line a 20cm x 20cm square baking tray with baking paper, leaving enough overhang over the sides for lifting the blondies out of the pan after baking.Step 3
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, place the cooled melted butter and both sugars and whisk until well-combined. Whisk in the eggs and vanilla extract. Add the flour mixture and fold, using a spatula, until just combined. Be careful not to overmix. Fold in the chocolate chunks or chips.Step 4
Spread the batter evenly into the prepared tray and smooth out the top. Dollop spoonfuls of the strawberry jam over the batter. Using a cutlery knife, gently swirl the batter and jam together to achieve a marbled effect. Sprinkle over the extra handful of chocolate chips.Step 5
Bake in the oven for 30-40 mins. For a really fudgy result, remove the blondies from the oven when the centre is slightly wobbly when you shake the tin gently. Leave to cool to room temperature on a wire rack, then lift out the blondies from the pan and cut into 9-12 squares. Serve warm or at room temperature.