Ingredients

Scale

(Makes 16 blondies)

Blondie base:

¾ cup (1½ sticks / 170g) unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
Zest of 2 lemons (about 2 tbsp—don’t skip!)
2 tbsp fresh lemon juice
1¾ cups (220g) all-purpose flour
½ tsp baking powder
¼ tsp salt

Strawberry swirl:

1½ cups fresh strawberries, finely diced (patted dry)
1 tbsp cornstarch (to prevent leaking)

White chocolate layer (you love this!):

½ cup white chocolate chips (or sugar-free white chocolate)
Optional: 1 tsp honey or coconut oil (for smoother melt)

Instructions

1. Prep strawberries:

Toss diced strawberries with cornstarch; set aside (this thickens juices to prevent soggy blondies).

2. Make batter:

Whisk melted butter and sugar until smooth. Mix in eggs, vanilla, lemon zest, and lemon juice.
Gradually add flour, baking powder, and salt; mix until just combined (batter will be thick).

3. Assemble & bake:

Preheat oven to 350°F (175°C). Line an 8×8″ pan with parchment.
Spread half the batter into pan. Sprinkle half the strawberries evenly over top.
Add remaining batter; top with remaining strawberries.
Swirl gently with a butter knife—4–5 figure-8 motions only (over-swirling = muddy pink).
Bake 28–32 minutes until edges are golden and center is just set (a few moist crumbs are ok).
Cool 15 minutes in pan.

4. Add white chocolate:

Melt white chocolate chips (+ honey/oil if using) in microwave (30-sec bursts, stirring between).
Drizzle over cooled blondies. Let set 10 minutes before slicing.

💡 Pro Tips for Perfection:
✅ Pat strawberries dry—excess moisture = sinking + soggy centers.
✅ Don’t overbake—32 minutes max for tender crumb (they firm as they cool).
✅ Blood sugar friendly (you love this!):
→ Replace sugar with 1 cup monk fruit blend
→ Use sugar-free white chocolate chips
→ Net carbs: ~9g/blondie
✅ Keto version:
→ 1½ cups almond flour + ¼ cup coconut flour
→ ¾ cup monk fruit blend
→ Sugar-free white chocolate
→ Net carbs: ~3g/blondie
✅ Extra decadence:
→ Add ¼ tsp almond extract to batter (enhances white chocolate!)
→ Sprinkle flaky sea salt over white chocolate drizzle (you love sweet-salty!)
✅ Storage: Keep in airtight container 4 days room temp, 1 week refrigerated, or freeze 3 months.

Prep Time & Nutrition (per blondie):