Strawberry White Chocolate Blondies

White chocolate, with its luscious cocoa butter creaminess, is delightfully balanced by the bright, jammy sweetness of strawberries in this vibrant blondies recipe. Because these blondies are baked in our ingenious Individual Brownie Pan, each one is bordered with crisp, crunchy edges, and a chewy, gooey middle.

12 tablespoons unsalted butter, melted and cooled, plus more for greasing pan

1 1/2 cups fresh strawberries, sliced, plus extra fresh for garnish

3 tablespoons sugar

2 tablespoons water

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 1/4 cups light brown sugar

2 large eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups white chocolate chips

Powdered sugar

Preheat oven to 350°F. Grease a 12-cup Brownie Pan with butter. Set aside.

Combine the strawberries, sugar and water in a small saucepan. Cook over medium heat, stirring occasionally until thick, about 8-10 minutes. Remove from heat and set aside to cool slightly.

In a large bowl, whisk together the flour, baking powder and salt to combine. In a separate medium bowl, whisk together the melted butter, brown sugar, eggs and vanilla extract until thick and pale in color.  Add the butter mixture to the bowl with the dry ingredients and fold together until just a few streaks of flour remain. Fold in the chocolate chips and stir to combine. Gently swirl in the strawberry mixture to create strawberry streaks in the batter.

Spoon the batter into the cups of the pan, filling two-thirds full.  Place the pan in the preheated oven and bake until golden brown, about 30 minutes. Allow the blondies to cool in the pan for 5-10 minutes, then turn out onto a rack and cool completely. Garnish with a sprinkle of powdered sugar and sliced strawberries.