Strawberry Blondies {one bowl} Recipe

Introduction

Strawberry blondies are a delightful twist on the classic treat, featuring fresh strawberries folded into a rich, buttery batter. This one-bowl recipe is simple to make and perfect for a sweet snack or dessert that’s bursting with fruity flavor.

Ingredients

• ½ cup fresh strawberries, chopped small (80g)
• ½ cup unsalted butter, melted (113g)
• 1 cup granulated sugar (200g)
• ¼ teaspoon kosher salt
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 ¼ cup all-purpose flour (157g)

Instructions

1. Step 1: Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. Step 2: Prepare the strawberries by washing them, slicing off the tops, and chopping into small pieces. Place the chopped strawberries between layers of paper towels and gently press to remove excess moisture. Set aside.
3. Step 3: In a medium to large bowl, whisk together the melted butter, granulated sugar, and kosher salt until well combined.
4. Step 4: Add the egg and vanilla extract to the bowl. Whisk thoroughly, scraping the sides as needed, until the mixture is smooth.
5. Step 5: Add the all-purpose flour and stir just until some large streaks of flour remain. Then gently fold in the prepared strawberries.
6. Step 6: Pour the thick batter into the prepared pan and smooth the top evenly.
7. Step 7: Bake for 25 to 30 minutes, until the edges are lightly browned and a toothpick inserted in the center comes out with only a few moist crumbs.
8. Step 8: Let the blondies cool completely in the pan on a wire rack. Use the parchment paper to lift the bars from the pan and cut into your desired size.

Tips & Variations

• For extra flavor and texture, sprinkle chopped nuts like pecans or walnuts into the batter before baking.
• To prevent sogginess, make sure to thoroughly pat the strawberries dry to remove excess moisture.
• You can substitute fresh strawberries with frozen ones, but thaw and drain them well before using.
• Add a teaspoon of lemon zest to the batter for a bright, citrusy note.

Storage

Store the strawberry blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or until just warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but be sure to thaw them completely and drain off any excess liquid to avoid a soggy batter.

Do I need to chill the batter before baking?

No, there is no need to chill the batter. You can bake the blondies immediately after mixing for best results.

Strawberry Blondies {one bowl} Recipe

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★★★★★

4.8 from 149 reviews

These one-bowl Strawberry Blondies combine the sweetness of fresh strawberries with a buttery, tender blondie base. Easy to prepare and baked to perfection, they offer moist, fruity bars perfect for any occasion.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 9 square blondies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Strawberry Blondies

• ½ cup fresh strawberries, chopped small (80g)
• ½ cup unsalted butter, melted (113g)
• 1 cup granulated sugar (200g)
• ¼ teaspoon kosher salt
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 ¼ cup all-purpose flour (157g)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper for easy removal of the blondies later.
2. Prepare Strawberries: Wash the fresh strawberries, slice off the tops, and chop them into small bite-sized pieces. Spread them in a single layer on two layers of paper towels, then cover with another paper towel and gently press to absorb excess moisture. Set aside.
3. Mix Wet Ingredients: In a medium to large bowl, whisk together the melted unsalted butter, granulated sugar, and kosher salt until well combined.
4. Add Egg and Vanilla: Crack in the large egg and add the vanilla extract. Whisk the mixture thoroughly, scraping down the sides of the bowl as needed, until smooth and fully combined, about 1 minute.
5. Incorporate Flour and Strawberries: Add the all-purpose flour to the wet mixture and mix gently until some large streaks of flour remain. Then fold in the chopped strawberries carefully to prevent breaking them up too much.
6. Transfer to Pan and Bake: Drop the thick batter into the prepared baking pan and smooth it out to an even layer. Bake in the preheated oven for 25 to 30 minutes, or until the edges are lightly browned and a toothpick inserted in the center comes out with a few moist crumbs.
7. Cool and Slice: Allow the blondies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper to lift them out of the pan and cut them into desired sizes. Enjoy!

Notes

• Removing excess moisture from strawberries is key to prevent the blondies from becoming soggy.
• For an extra burst of flavor, consider adding a sprinkle of cinnamon or a handful of white chocolate chips.
• Ensure the egg is at room temperature for better mixing and texture.
• Use parchment paper for easy removal and clean edges.
• Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: strawberry blondies, one bowl dessert, easy blondies recipe, fruity blondies, baked strawberry bars