Recipe Background
Strawberry Blondies delight with buttery sweetness and bright strawberry jam.
Strawberry Blondies bring a delightful contrast between sweet and buttery depths. Their edges, crisp and golden, frame a soft interior layered with ruby-red strawberry jam. As they bake, the kitchen fills with warm notes of vanilla and caramel-like brown sugar, inviting everyone within nose-shot to anticipate the treat to come.
Cutting into these blondies after a proper cool down is its own reward. Patience ensures cleaner slices, revealing the dreamy, jam-speckled middle. The strawberry layer provides a fruity brightness, complementing the dense sweetness of the buttery base. A glaze of powdered sugar crowns each piece, adding a touch of smooth sweetness that balances perfectly with the occasional crunch of sprinkles.
Serving these blondies is a chance to share a moment of pure joy. They pair well with both moody afternoons and cheerful gatherings. Don't forget to savor the first bite—it combines mellow, rich, and vibrant flavors in a way that's remarkably comforting yet refreshingly fun.
Ingredients
- 1 1/4 cups light brown sugar packed
- 1 1/2 sticks unsalted butter melted
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour
- 1 cup strawberry jam
- 1 cup powdered sugar
- 1 tablespoon whole milk plus more, to taste
- sprinkles optional, to taste
Directions
- Preheat the oven to 350 degrees F.
- Coat an 8x8-inch baking pan with cooking spray.
- Line the prepared baking pan with parchment paper, leaving a 2-inch overhang on two of the sides.
- In a large bowl, add the brown sugar, the melted butter, and the granulated sugar and whisk until well-combined.
- Add the eggs, the vanilla, and the salt to the butter mixture and whisk until blended.
- Add the flour to the egg mixture and stir to combine just until it forms a batter.
- In the bottom of the prepared baking pan, evenly spread 1 1/2 cups of the batter.
- Top the batter with dollops of the strawberry jam and use an offset spatula to gently spread the jam over the batter layer. Be careful not to mix the batter and the jam together.
- Dollop the remaining batter over the jam layer and use an offset spatula to gently smooth it out into an even layer, while being careful not to disturb the jam layer. The jam should sit between the two layers of the batter.
- Bake the blondies until they become golden around the edges and a toothpick inserted into the center comes out with a few moist crumbs attached, about 45-50 minutes. Tent the baking pan with foil if the blondies starts to brown too quickly.
- Transfer the pan from the oven and allow the blondies to cool in the pan for 15 minutes.
- Using the parchment overhang, transfer the blondies out of the pan and onto a wire rack.
- Allow the blondies to cool completely.
- In a medium bowl, add the powdered sugar and 1 tablespoon of the milk and whisk until smooth. If the glaze is too thick, add the extra milk, a little at a time, until the glaze is thick yet pourable.
- Pour the glaze over the cooled blondies and use an offset spatula to spread it out evenly.
- Decorate the blondies with the sprinkles.
- Allow the glaze to set, about 1 hour.
- Slice and serve.
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