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  • Strawberry White Chocolate Blondies
Strawberry White Chocolate Blondies

Strawberry White Chocolate Blondies

Brought to you by: Ocado
    12 serving

Prep time:

Cook time:

Serves: 12

These fudgy strawberry white chocolate blondies are given an extra special something from homemade strawberry jam. The flavour of the ripe strawberries really shines through the decadent creaminess of the melted white chocolate chunks and caramel-sweetness of the blondie batter. If fresh strawberries aren’t in season, frozen strawberries or mixed summer berries will work equally well. 
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Ingredients

  • 200g strawberries, hulled and quartered
  • 35g granulated sugar
  • 200g plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 170g unsalted butter, melted and cooled to room temperature
  • 200g light brown sugar
  • 50g dark brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 100g 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.

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