I don’t know if I’m the only person who finds this, but in the summer I sometimes feel slightly overwhelmed by the amazing seasonal ingredients available, particularly summer berries, and never have enough time to make all the recipes I want to try, meaning they often get put aside for another year.
I have tons of strawberry recipes bookmarked, some I’ll probably never get around to making, but when I saw these blondies on Love and Olive Oil I knew I would have to find time to give them a go.
I made them last weekend to take to a barbecue – I needed something I could make a couple of days in advance that would keep in the fridge for a couple of days, could be easily transported, and easily adapted to be gluten-free, and these ticked all the boxes.
It’s a pretty standard brownie recipe, with white chocolate subbed in for the dark, but what I love is how the strawberries all rise to the top as it bakes, making them look really pretty (and like more skill was involved than was actually the case!)
They went down really well at the barbecue, a few people asked for the recipe and I don’t think you would have known they were made with gluten-free flour.
Although my favourite way of eating strawberries will always be fresh, this is definitely a great way of using them in baking and I’m glad I found the time to make them!
Strawberry Blondies (gf) (adapted from Love and Olive Oil)
Makes 16 sqaures
- 140g white chocolate
- 75g butter
- 135g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 120g gluten-free plain flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 150g strawberries, hulled and quartered
- 60g white chocolate, chopped
Melt the 140g white chocolate and butter over a saucepan of simmering water. Once melted, remove from the heat and beat in the sugar, followed by the eggs and vanilla. Sieve in the flour, baking powder and salt and fold until combined, then stir in the chopped strawberries and 60g white chocolate. Pour the mixture into an 8×8″ square tin, lined with baking paper, and bake at 180 degrees for 25-30 minutes. I found that the top browned quite quickly, so after 20 minutes I covered with foil and cooked for a further 10-15 minutes until set but with a slight wobble. Leave to cool then slice into squares and serve!
As a barbecue is as close as I’m going to get to a fair or fete this month, I’m entering these for the July Tea Time Treats challenge, hosted by Karen of Lavender and Lovage - I’d certainly be happy to buy one if I was at a summer fair or fete!