Monday, August 29, 2016

Strawberry White Chocolate Blondies

I recently made these for my friends' Kath and Tony's 30th Anniversary party and they were a big hit! Then I made them again for my friends' Ginna and Charlie's annual summer party. Again, rave reviews! I'm not surprised, though. They're really crazy good! I found the recipe on a blog called Love and Olive Oil (of course, I tweaked it ever so slightly) and they were exactly the sort of picky-uppy summer dessert I was looking for! So add this to your dessert menu the next time you plan a party. You'll definitely get rave reviews too!

12 oz white chocolate chips, divided
10 tbs butter, cut into pieces
1 1/3 cups granulated sugar
4 eggs
1 tbs vanilla extract
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups strawberries, hulled and diced

Preheat oven to 350ºF.
Line the bottom and sides of a 9x13 pan with parchment paper, leaving a slight overhang. (this will help the blondies come out of the pan later). Butter parchment. Set aside. Measure 1/4 cup chips. Set aside. 
In a double boiler or a bowl set over a pot of gently simmering water, melt the remaining chocolate chips and butter, stirring constantly, until smooth. (I use a whisk so it all comes together). Remove from heat and stir in sugar. 
 Whisk in eggs and vanilla until smooth. Add sifter flour, baking powder, and salt. Stir until just incorporated. Fold in strawberries. Pour into prepared pan. Sprinkle the top with reserved chips. Bake for 30-35 minutes or until the top is lightly golden and a toothpick inserted near the center comes out clean. Place on a wire rack to cook completely. Use the parchment to lift the blondies out of the pan, then cut into squares.

When I made them for Ginna's party, I used half strawberries and half apricots (because Ginna loves apricots!) but use whichever kind of fruit you like! Peaches? Raspberries? How about both?!
Be sure to bake them until they're golden on top and set in the middle. You don't want to underbake them because he extra liquid from the fruit will make them too gooey. I prefer to err on the side of overbaking them. It doesn't make them dry, it just makes them more chewy!
Don't need so many? Freeze half of them! Or just cut the recipe in half and bake them in an 8x8 pan!

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