Fudgy, tangy, and irresistibly chewy — these blondies combine fresh strawberries, bright lemon zest, and a hint of vanilla bean with a luxurious white chocolate finish.
INGREDIENTS
• 115 grams unsalted butter, melted and cooled
• 200 grams light brown sugar
• 2 large eggs
• 1 teaspoons vanilla bean paste
• 2 lemons, zested
• 1 tablespoons lemon, juiced
• 180 grams plain flour
• 0.5 teaspoons baking powder
• 0.5 teaspoons fine sea salt
• 200 grams fresh strawberries, diced small
• 75 grams white chocolate, roughly chopped
STEPS
1. Prep: Preheat oven to 175°C (155°C fan). Line a 20cm square tin with baking paper, leaving an overhang on two sides.
2. Mix wet ingredients: Whisk 115 grams unsalted butter, melted and cooled and 200 grams light brown sugar together until smooth. Add 2 large eggs one at a time, whisking well after each. Stir in 1 teaspoons vanilla bean paste, the zest from 2 lemons, zested, and 1 tablespoons lemon, juiced. The vanilla bean paste will add tiny flecks throughout — that’s a good sign!
3. Add dry ingredients: Fold in 180 grams plain flour, 0.5 teaspoons baking powder, and 0.5 teaspoons fine sea salt until just combined — do not overmix. Gently fold in 200 grams fresh strawberries, diced small, being careful not to crush them.
4. Bake: Spread the batter evenly into the lined tin. Bake for 28–32 minutes until the top is set and lightly golden, and a skewer inserted in the centre comes out with just a few moist crumbs.
5. Cool completely: Allow to cool fully in the tin on a wire rack before cutting — this is key for clean slices and that fudgy texture.
6. Drizzle and serve: Melt 75 grams white chocolate, roughly chopped in a heatproof bowl over simmering water (or in short microwave bursts). Drizzle over the cooled blondies, allow to set for 10 minutes, then slice into 16 squares.
NOTES
Vanilla bean paste is the star twist here — it adds a deeper, more rounded sweetness than extract and gives the blondies those signature little vanilla specks. Don’t substitute with vanilla extract if you can help it; the paste makes a noticeable difference. Pat your diced strawberries dry with kitchen paper before folding them in to prevent excess moisture in the batter. These keep well in an airtight container for up to 3 days.