White Chocolate & Strawberry Blondies

Prep Time

15 minutes + cooling

Cooking Time

30 minutes


16-20 blondies

Blondies are the paler sister of the brownie baked with white chocolate and vanilla instead of the traditional dark chocolate and cocoa. This wonderful recipe is the perfect treat for a summers eve and is sure to please fruity and white chocolate lovers.


  • 175g unsalted butter, diced
  • 175g Divine White Chocolate with Strawberries, finely chopped
  • 125g caster sugar
  • 75g light muscovado sugar
  • 3 medium eggs
  • 1 tsp vanilla extract
  • 125g plain flour
  • 75g ground almonds
  • ½ teaspoon baking powder
  • a pinch of salt
  • 100 g dried strawberries
  • 3 tbsp strawberry jam



Preheat the oven to 180C (350F) Gas 4.


Melt the butter in a heat-proof bowl set over a pan of simmering water. Add the chopped white chocolate, remove from the heat and stir occasionally until the chocolate has melted and thoroughly combined.


Tip the caster and light muscovado sugars into the bowl of a free-standing mixer, add the eggs and whisk until pale and light and the mixture will hold a ribbon trail – about 5 minutes. Add the vanilla and mix again.


Scoop the white chocolate and butter mixture into the bowl and mix briefly to just combine. Sift the plain flour, ground almonds, baking powder and salt into the bowl and mix gently until thoroughly combined. Fold in the dried strawberries. Spoon the mixture into the prepared tin, spoon the strawberry jam onto the batter and marble throughout the top. Bake on the middle shelf of the preheated oven for 30 minutes until golden and set with a light crust.


Leave the blondies to cool completely in the tin. Cut into squares to serve.