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Strawberry Blondie Recipe

Best Brown Butter Strawberry Blondie Recipe

This brown butter strawberry blondie recipe is perfectly fudgy, with an earthy brown butter flavor and studded with creamy white chocolate and tangy homemade strawberry jam.
5 from 1 vote
Prep Time 45 mins
Cook Time 29 mins
Course Dessert
Cuisine American
Servings 16 servings


  • 8 x 8 inch square baking pan
  • parchment paper


Quick Strawberry Jam

  • 10 fresh strawberries or frozen strawberries hulled and halved
  • 1 tbsp granulated sugar
  • 1 tsp vanilla extract

Brown Butter Blondies

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 sticks unsalted butter
  • 1 1/4 cups light brown sugar or dark brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup roughly chopped white chocolate bar or white chocolate chips


Make the strawberry jam:

  • In a medium saucepan, place all jam ingredients and bring to a boil.
  • Reduce heat and simmer, stirring occasionally with a wooden spoon, until the liquid is thick and sticky, roughly 15 minutes.
  • Set the strawberry mixture aside and allow to cool completely before using.

Make the blondies:

  • Preheat oven to 350 F. Line an 8 x 8 inch square baking pan with parchment paper, leaving enough overhang on all sides to allow you to lift the bars out at the end.
  • In a small saucepan, melt the butter. Over low heat, allow the butter to brown, watching carefully so that it doesn't burn.
  • Pour the melted butter into a large bowl. Whisk in the brown sugar, eggs, and vanilla extract.
  • Sift the dry ingredients (flour, baking powder, and salt) into the wet ingredients. Stir to fully combine the flour mixture and the egg mixture.
  • Fold in the strawberry jam and white chocolate chunks.
  • Pour the blondie batter into the prepared pan.
  • Place pan in preheated oven and bake 30 minutes until the top is just golden brown and the center is just set. For the best texture (fudgy blondies!), do not overbake. No one likes a dry blondie.
  • Allow to cool to room temperature on a wire rack, then remove cooled blondies from the pan to a cutting board and cut into squares.


Leftover blondies keep well in an airtight container or ziplock bag for several days.
Keyword strawberry, white chocolate
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