Recipe Background
Strawberry Blondies shine with layers of sweet jam and buttery batter, perfect for a brunch delight.
There’s something magical about that first Sunday brunch you host when introducing your parents to your new apartment. I had just moved into my own little corner of the city, a bustling neighborhood where the only constant sound is the hum of life itself. Eager to impress, I wanted to create something that embodied both comfort and a hint of sophistication. Enter strawberry blondies. With a cup of strawberry jam always perched on my pantry shelf next to a jar of sprinkles, I knew these bars would not only look delightful but also deliver a warm, sweet welcome. The trick was ensuring the jam nestled neatly between layers of soft, buttery batter without mixing in—a delicate dance that I mastered while sipping my morning coffee.
As my parents sat across the table, the blondies cooling with a shiny glaze, we talked about everything and nothing. My mom admired the golden edges, a testament to watching the oven like a hawk, while my dad’s eyes sparkled at the pop of color from the sprinkles. A simple tip I learned from an old friend was to tent the blondies with foil if they start browning too fast. It was the pinnacle of peaceful chaos, if ever there was such a thing, and the moment lingered as the sunlight caught the powdered sugar like fresh, city snowfall. It turns out that moving to a new city isn't just about discovering places; it’s about discovering the joys you never knew you missed.
Letting the glaze set perfectly was well worth the wait, as slicing these beauties was a breeze, giving everyone a perfect piece of the layered delight. That brunch marked not only the start of my life in this urban haven but also a deeper appreciation for the art of baking and sharing.
Ingredients
- 1 1/4 cups light brown sugar packed
- 1 1/2 sticks unsalted butter melted
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour
- 1 cup strawberry jam
- 1 cup powdered sugar
- 1 tablespoon whole milk plus more, to taste
- sprinkles optional, to taste
Directions
- Preheat the oven to 350 degrees F.
- Coat an 8x8-inch baking pan with cooking spray.
- Line the prepared baking pan with parchment paper, leaving a 2-inch overhang on two of the sides.
- In a large bowl, add the brown sugar, the melted butter, and the granulated sugar and whisk until well-combined.
- Add the eggs, the vanilla, and the salt to the butter mixture and whisk until blended.
- Add the flour to the egg mixture and stir to combine just until it forms a batter.
- In the bottom of the prepared baking pan, evenly spread 1 1/2 cups of the batter.
- Top the batter with dollops of the strawberry jam and use an offset spatula to gently spread the jam over the batter layer. Be careful not to mix the batter and the jam together.
- Dollop the remaining batter over the jam layer and use an offset spatula to gently smooth it out into an even layer, while being careful not to disturb the jam layer. The jam should sit between the two layers of the batter.
- Bake the blondies until they become golden around the edges and a toothpick inserted into the center comes out with a few moist crumbs attached, about 45-50 minutes. Tent the baking pan with foil if the blondies starts to brown too quickly.
- Transfer the pan from the oven and allow the blondies to cool in the pan for 15 minutes.
- Using the parchment overhang, transfer the blondies out of the pan and onto a wire rack.
- Allow the blondies to cool completely.
- In a medium bowl, add the powdered sugar and 1 tablespoon of the milk and whisk until smooth. If the glaze is too thick, add the extra milk, a little at a time, until the glaze is thick yet pourable.
- Pour the glaze over the cooled blondies and use an offset spatula to spread it out evenly.
- Decorate the blondies with the sprinkles.
- Allow the glaze to set, about 1 hour.
- Slice and serve.
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