These Chocolate Strawberry Blondies are a take on the quintessential chocolate-covered strawberries you see all over the place for Valentine’s Day. These are buttery, fudgy, have an amazing chew, and are chock-full of chocolate and strawberry flavor. They’re so fun and so delicious!
- 1 stick of unsalted butter
- 1 cup freeze-dried strawberries, divided
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ¾ cup semisweet or bittersweet chocolate chips (or chopped chocolate)
- 1 cup light brown sugar
- 1 large egg
- 2 teaspoon vanilla bean paste or extract
- Additional freeze dried strawberries
- Drizzle of melted chocolate
- Chocolate-dipped strawberries
- Preheat the oven to 350°F and line an 8 x 8-inch baking pan with parchment paper, leaving some of the paper hanging over the edges to make the blondies easy to remove after baking.
- In a small skillet set over medium heat, melt the butter. Swirl the pan, watching the butter constantly, until it is toasty smelling and lightly golden. Remove from the heat and pour the brown butter into a mixing bowl. Allow the butter to cool for a few minutes.
- Meanwhile, place roughly ½ cup of the dried strawberries in the bowl of a food processor. Pulse the machine to break down the strawberries until they are finely chopped, almost like a fine breadcrumb consistency.
- Whisk the flour, baking powder, salt, chopped dried strawberries, remaining whole dried strawberries, and the chocolate chips in a second mixing bowl.
- Stir the brown sugar, egg, and vanilla into the cooled brown butter and mix until well combined.
- Add the dried ingredients and mix until everything is just combined – do not overmix. I stop as soon as I no longer see flour chunks in the batter. The batter will be thick.
- Spread the batter into the prepared pan, smoothing out the top in an even layer.
- Bake for 20-25 minutes, or until the edges are golden brown and the center is set and lightly golden. Resist the urge to overbake!
- Remove from the oven and allow to cool in the pan before slicing into squares.
- To serve, I like to make these extra fun and festive by drizzling them with a little bit of melted dark chocolate, some more of the finely chopped dried strawberries, and a chocolate-dipped strawberry or two for drama. All totally optional! The blondies are delicious without these extra touches as well.
- Store blondies in an airtight container at room temperature for up to one week.
- You can also freeze the baked and cooled blondies. I recommend cutting them into squares and wrapping them well individually.
- Category: dessert
Keywords: chocolate strawberry blondies, strawberry blondies, chocolate covered strawberry blondies, valentine's day blondies