Strawberry Swirled Blondies

Whisking Wolf
by Whisking Wolf
9 servings
45 min

Creamy white chocolate and fresh strawberries unite for a fruity twist on blondies that is culinary magic. Thick, chewy and ooey gooey, Strawberry Swirled Blondies are made to sink your teeth into.

It’s Super Bowl Sunday. Not that I care one bit about football, but football snacks? Now they’re worth tuning in for. Pregame, postgame, commercial breaks and halftime are all perfect excuses to eat. And when the quarterback is as yummy looking as Tom Brady, I can’t help but be hungry.

Plus with January in the past and my 2021 diet resolutions long since broken, there’s no need to hold back on gluttony. Or borderline alcoholism. That’s why I’m stocking my liquor cabinet and lighting off the grill. Today will be all about the Big Game favorites: chips, dips, cheeseburgers and wings.

And since it’s easy to please a beer-drinking crowd with finger foods, I’m making Strawberry Swirled Blondies for dessert. No football-shaped cake for me, just fudgy blondies loaded with creamy white chocolate then swirled with strawberry syrup. They’re thick, chewy, and ooey gooey good.

Score one for the home team with this party-approved recipe and you’ll be the MVP of Super Bowl desserts.

Before sharing the recipe for Strawberry Swirled Blondies, here are a few tips and tricks to help you out:

Ingredient Tips and Tricks

For best results, use the spoon and level method to measure flour. Scooping flour is a no-no. That technique over packs flour into the measuring cup which will result in dry, cakey blondies.

Eggs needs to be at room temperature before use. If you forget to take your eggs out of the refrigerator ahead of time then speed up the process by placing them in a bowl of warm water. Don’t use hot water because we want to warm the eggs, not hatch them.

Process Tips and Tricks

Above all, a shiny metal baking pan is a must for this recipe. Glass and stoneware pans require additional baking time which, compared to metal, dries out blondies.

Storage and Freezing Tips for Strawberry Swirled Blondies

Blondies will keep at room temperature in an airtight container for 3 days or in the refrigerator for up to 5 days.

Blondies can placed in an airtight container then frozen up to 3 months. Thaw overnight in the refrigerator.

I hope you enjoy this recipe for Strawberry Swirled Blondies. Please leave a comment and rating at the bottom of this blog when you try it for yourself. Don’t forget to tag @whiskingwolf on social media so I can drool over your pics on Instagram.

Finally, if you love swirled desserts check out these recipes for Pumpkin Swirl Cheesecake Bars, Marshmallow Swirl Sweet Potato Muffins and No Bake Strawberry Swirl Cheesecake.

Strawberry Swirled Blondies
Recipe details
  • 9  servings
  • Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min
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Strawberry Swirl
  • 1 cup fresh strawberries hulled and quartered
  • 2 Tbsp granulated sugar
  • 1 Tbsp cornstarch
  • 1 Tbsp water
  • 6 ounces white chocolate bar chopped
  • 1/3 cup unsalted butter cut into pats
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract pure
  • 3/4 cup unbleached all-purpose flour plus 2 Tablespoons
  • 1/4 tsp sea salt fine
Strawberry Swirl
Add all strawberry swirl ingredients to a medium saucepan. Simmer for 10 minutes on medium-low heat, stirring occasionally until sauce begins to thicken.
Remove pan from heat and allow strawberries to cool for a few minutes.
Mash strawberries with a fork then strain through a mesh sieve. Discard pulp.
Set strawberry sauce aside while you prepare blondies.
Preheat oven to 350 degrees. Grease an 8 x 8 metal baking pan then line with parchment paper.
Heat white chocolate and butter in a large microwave-safe bowl in 15 second increments, stirring after each until melted.
Whisk in sugar until well combined.
Add eggs one at a time and whisk until combined. Stir in vanilla.
Stir in flour and sea salt until just combined. Take care to avoid overmixing.
Pour batter into prepared baking pan. Smooth top with a spatula.
Drop dollops of strawberry sauce onto blondie batter. Gently swirl with a wooden skewer or a butter knife to create a marbled pattern.
Bake for approximately 25 minutes or until a toothpick inserted into the center yields a few moist crumbs.
Place pan on a wire rack to cool completely, then use parchment to lift out blondies. Cut blondies into squares and serve.
Blondies will keep at room temperature in an airtight container for 3 days or in the refrigerator for up to 5 days.
Whisking Wolf
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