I get that white chocolate is pretty lame. It does not look, taste, or smell like chocolate. It feels like betrayal when a cookie tray has white chocolate macadamia instead of chocolate chip. The key here is to just place white chocolate in a different category and not compare it to its clear superior. Nothing is going to seem that great juxtaposed with full throttle chocolate. We’re talking apples and oranges. We’re comparing Florida to Puerto Rico. I mean Florida has its selling points… but it’s not Puerto Rico (PS- I just got back from Puerto Rico… see below).
So just accept white chocolate for what it is: not chocolate. This recipe should help with that. The white chocolate is melted into the batter leaving behind subtle notes of its flavor without forcing big white chocolate chunks into your life. Plus there are strawberries. And butter. All the butter.
5 ounces white chocolate, chopped
1/3 cup unsalted butter, cut into pieces
2/3 cup sugar
1.5 teaspoon vanilla extract
1 cup flour
0.25 teaspoon baking powder
0.25 teaspoon salt
1 cup strawberries, hulled and halved
Preheat oven to 350ºF. Line the bottom and sides of an 8×8 baking pan with parchment paper, leaving a slight overhang (for removal). Butter parchment.
In a double boiler or a bowl set over (but not touching) a pot of gently simmering water, melt chocolate and butter, stirring constantly, until smooth. Remove from heat and stir in sugar.
Whisk in eggs and vanilla until smooth. Add flour, baking powder, and salt and stir, ever so gently, until just incorporated. Fold in strawberries. Pour into prepared pan.
Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack and cool completely.
Use the parchment paper to lift the bars out of the pan and cut into desired shapes. Blondies can be stored in an airtight container in the refrigerator for up to three days.