White Chocolate Strawberry Blondies – Fit Foodie Finds

These White Chocolate Strawberry Blondies are like the classic brownie’s sweet and fruity twin sister! They’re the perfect blend of fresh strawberries, white chocolate and vanilla baked into a chewy blondie base. The kids love ’em, and the adults will love them even more. 😉

From our Healthy Beet Brownies to our White Chocolate Funfetti Blondies, we’ve made almost every kind of brownie under the sun in the past 14 years on Fit Foodie Finds! But these easy strawberry Blondies are a new favorite. I know, fruit in a white chocolate brownie? Yes. It’s freakin’ delightful.

You make these blondies just like any other brownie recipe, but you fold in the diced strawberries and top the batter with white chocolate chips before baking. It’s a simple extra step that makes all the difference. Trust me, your taste buds will thank you.

Strawberry Blondies Recipe – What You Need

  • White chocolate chips: These are mixed into the batter and also used to top the brownies for an extra burst of chocolatey sweetness.
  • Unsalted butter: Make sure you use melted butter for this recipe. It helps to keep the fresh strawberry blondies moist and fudgy.
  • Sugar: We used a combination of brown sugar and granulated sugar for the perfect balance of sweetness.
  • Vanilla extract: The vanilla flavor is crucial in the strawberry blondies mix. Don’t skimp on the real stuff!
  • Strawberries: Fresh strawberries are diced and folded into the batter for a burst of fruity flavor.
  • Electric mixer: You’ll need an electric mixer to combine the wet and dry ingredients.
Square baking pan lined with parchment paper and filled with raw batter containing chunks of fruit, promising delicious strawberry blondies on a marble countertop.

Can I make these chocolate strawberry brownies?

For sure! Add 1/4 cup of cocoa powder to the batter if you’d rather have regular chocolate instead of white chocolate.

Can I use freeze-dried strawberries?

We tried this recipe with freeze-dried strawberries, but they were a bit too dark and crumbly for our liking. Stick with fresh strawberries for the best results.

Add Nuts to Make Strawberry Crunch Brownies!

If you’re a fan of nuts in your brownies, feel free to add some chopped walnuts or pecans to the batter for a crunchy texture. You can also sprinkle some on top, along with the white chocolate chips, before baking.

Our #1 Tip for Making Strawberry Blondies from Scratch

Please keep in mind that all ovens are different, and if you are baking at altitude, the bake time may differ. The best way to determine if your strawberry blondies are done is by doing the toothpick test.

Insert a toothpick into the center of the brownie, and if it comes out clean or with just a few moist crumbs, they’re ready to come out of the oven.

A plate of three stacked strawberry blondies containing white chocolate chips and strawberry pieces, surrounded by strawberries and white chocolate chips.

Storage Directions

If you have any leftovers, store them in an airtight container at room temperature for up to 3 days.

You can also freeze these blondies for up to 3 months. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container.

Close-up of two stacked strawberry blondies with visible strawberries and white chocolate chips on a small plate, accompanied by whole strawberries and scattered white chocolate chips.
Three strawberry blondies, layered with white chocolate, are stacked on a white plate, surrounded by fresh strawberries and white chocolate chips.

Strawberry Blondies Recipe

These strawberry blondies are fruity, fudgy, and oh-so delicious! Made with fresh strawberries and white chocolate chips, they were practically made for summer. They’re easy to make and perfect for any occasion.

Prep:20 minutes

Cook:30 minutes

Tips & Notes

  • We tried this recipe with freeze-dried strawberries, but they were a bit too dark.
  • Please keep in mind that all ovens are different, and the bake time may differ if you are baking at an altitude.

Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.


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