Strawberry Blondies

5 from 3 votes

Strawberry Blondies have the perfect texture and and they're loaded with intense strawberry flavor. Reducing the fresh strawberries to a thick sauce seems daunting and it does take a bit of time. Don't rush it, it's absolutely worth it. Sprinkling sugar on top of the brownies before baking creates a crispy top that's optional but delightful.

Prep Time20

Cook Time35

Course: Dessert, Snack

Cuisine: American

Servings: brownies

Calories: 170kcal

Author: Sally Humeniuk

Equipment

1 Non-stick sauce pan medium
1 8-inch square pan

Ingredients

1 pound fresh strawberries washed and hulled
10 tbsp unsalted butter melted and cooled
1¼ cup granulated sugar plus extra for dusting top
2 large eggs room temperature
2 tsps strawberry extract
1 tsp lemon zest
½ tsp vanilla extract
1 cup all-purpose flour
½ tsp kosher salt
red food coloring optional (see notes for type and amount)

Instructions

Prep the strawberries

Add the strawberries to a blender and puree until mostly smooth.
1 pound fresh strawberries
Add the puree to a non-stick sauce pan over medium heat and bring to a soft boil.
Continue to simmer until the strawberries have reduced to a very thick ¼ cup, reducing heat if necessary and stirring constantly to prevent scorching. (See note #1 for more about the strawberry puree.)

Make the blondies

Preheat oven to 325℉ and place oven rack to middle position. Line an 8x8-inch square pan with parchment paper.
In a large bowl, stir together the melted butter and sugar. Stir until sugar has dissolved. Add the eggs and stir until incorporated. Add the strawberry extract, vanilla, and lemon zest. Give a quick stir.
10 tbsp unsalted butter, 1¼ cup granulated sugar, 2 large eggs, 2 tsps strawberry extract, ½ tsp vanilla extract, 1 tsp lemon zest
Fold in the strawberry reduction until barely incorporated.
Add the all-purpose flour. Sprinkle the salt on top and fold until mostly incorporated (If you're not adding food coloring, mix fully now).
1 cup all-purpose flour, ½ tsp kosher salt
Add 2-4 drops of red food coloring to create a pink color worthy of the strawberry flavor, or dust with natural food coloring powder as a natural option (See note #2).
Pour the batter into the parchment lined pan and spread to an even layer.
Generously, sprinkle a thin, even layer of granulated sugar over top of the batter (optional).
Bake for about 30-35 minutes until the center is set, the blondies will bounce back when touched and will have a thin golden crust around the edges.
Let blondies cool completely before lifting from pan. Cut into 16 equal pieces, or whatever size you like.
Blondies may be stored in an airtight container and still taste great for up to 3 days after baking, if they last that long.

Notes

After the strawberries have been processed in the blender, you should have about 2 cups of puree. It may seem impossible that this amount can reduce to 1/4 cup but it will and with little effort and a bit of time (about 15 minutes). For success, stir almost constantly and watch the heat. If the puree begins to scorch, reduce the heat or tilt the pan off the direct heat. This step is the most involved of the entire recipe but it's so worth it.
If you don't add food coloring, the pink will be muted, but still taste incredible. If you don't like using artificial food coloring, there are many natural, plant-based options out there.
You can also bake the blondies in a 9x9-inch pan for more servings but they'll be much thinner and should only bake about 25 minutes.

Nutrition