Strawberry Blondies Recipe

Hello and welcome. As you know, we are right now in the middle of our strawberry playlist. So what do we have today? Today I am making strawberry blondies.

Why You’ll Love This

And trust me, just trust me, you’re going to love it.

So this gives this recipe its classic caramelly feel.

I’m sure everyone at home, especially kids, are going to absolutely devour it.

Ingredients

• soft butter
• light brown sugar
• 2 eggs
• vanilla essence or extract
• baking powder
• baking soda
• maida
• Chocolate chips
• strawberries

Instructions

1. First of all, we’ll take some soft butter in this.
2. We’ll mix it a little with the help of a whisk.
3. Now I’m going to add some light brown sugar to this.
4. Now we’ll add 2 eggs to this.
5. One by one, we’re going to add this egg to the mixture.
6. Now we’re going to add some vanilla essence or extract, whatever you have.
7. And whatever you like.
8. And give it a nice mix again.
9. Now we’re going to add the dry ingredients.
10. I have some baking powder and baking soda, which I’ll add to the maida.
11. And then, by mixing it a little, I’m going to sieve it all together.
12. In my batter.
13. Before adding the rest, what I’m going to do is, I’ll just get rid of the whisk.
14. And then just gently fold this in before I add the second batch of flour.
15. Time to work on our strawberries.
16. We’ll roughly chop the strawberries.
17. Just take out the stems.
18. And then we’re going to roughly chop the strawberries.
19. Now I’ll add this to our prepared batter.
20. Our blondie batter is ready.
21. Now all I have to do is bake it.
22. I’ve got a lined baking tray.
23. About 8 by 8.
24. In which I’m adding this batter.
25. Now you can just spread this out evenly.
26. We’ll bake it at about 175 degrees for 20 to 25 minutes.
27. Once it cools down, we’ll put it in the fridge.

Cooking Tips

I feel that the texture is better when I use softened butter.

It’s really important to use only light brown sugar for this and not the regular caster sugar.

When we use eggs, it’s really important that you break it separately. Because sometimes, when you break it, the shells fall off. And if you add it directly to your batter or your dough or whatever you’re using the egg for, chances are you’re going to have a shell-y blondie in this case.

Don’t worry if you feel that the mixture is a little thick. Actually, blondies are in between brownies and a cookie. So it’s going to be slightly dry initially. But we’re also adding strawberries to this. So the moisture will get totally balanced out.

Chocolate chips, which I’ve kept in the fridge. And what happens is, in your final baked brownie or blondie, you don’t get that bite of chocolate chip. So I prefer to keep it in the fridge.

You don’t have to, you know, do a lot of work with it. Just take out the stems.

You can also use an offset spatula for this.

To make it easy for us to slice them. So what a good idea is to measure it a little beforehand. Or score it. So you have the correct angle to cut. Similarly, from the other side as well.

Serving Suggestions

So that it gets nice and chilled.

You want nice big pieces.

So do try this recipe. I’m sure everyone at home, especially kids, are going to absolutely devour it.