Wonderfully fudgy (and dangerously addictive), these blondies are studded with white chocolate and swirled with a fresh strawberry compote – equally delicious with a cup of tea or served warm with ice cream.
Step 1Make the strawberry compote: chop 175g strawberries into 2cm pieces and put into a pan with the granulated sugar and 1½tbsp water. Bring to the boil, then simmer uncovered for 12-15min, stirring occasionally, until the strawberries have broken down into a thick, jam-like consistency. Chop the remaining strawberries into 1cm pieces and stir into compote, then simmer for a further 2min. Set aside to cool slightly while you make the blondie.
Step 2Grease and line a 20.5cm square cake tin with baking parchment. Preheat oven to 180°C (160°C fan) mark 4. Melt the butter in a medium pan, remove from heat and whisk in the brown sugar (it won’t completely emulsify). Leave for 10-15min, until cool. Whisk in the eggs and vanilla. Fold in the flour and baking powder until just combined, then mix in the chocolate chunks.
Step 3Spread the mixture into the prepared tin, spoon the compote over and use a skewer to marble through it. Bake for 35-40minuntil the top is shiny and slightly cracked, and the blondie doesn’t wobble when you shake the tin. Cool completely in the tin before removing and cutting into squares.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
