Call me crazy, but I’m just starting to get comfortable with the whole “fruit in dessert” idea. I mean, fruit ON dessert is one thing. I can get down with that. Strawberries on chocolate cake? Heck yes. Heck yes, please! But fruit in my dessert…? Let’s just say it’s been a struggle.
The good news? I’m a fighter! And my fruit-in-desserts phobia is starting to fade. I couldn’t be happier! I realized the problem wasn’t the fruit itself. But how I was inserting it into the recipe that was the real issue. Sometimes adding fresh fruit to baked stuff can be tricky!
This recipe calls for fresh strawberry jam, lime zest, and white chocolate – such a fun// fruity// fabulous flavor combo! The jam is made on your stove top and only takes a few minutes – and trust me, it’s so worth the effort!
Fresh dots of fruity jam, a kick of lime, and creamy white chocolate all baked up in a chewy cookie bar… I think we can all agree this is a very good thing! Enjoy!!! xo
White Chocolate Strawberry Lime Blondies
- (1) 16 ounce container strawberries, hulled and cut in 4
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 stick salted butter, melted
- 1 cup light brown sugar
- 1 teaspoon lime zest
- 1 large egg, at room temperature
- 1 cup flour
- 1/2 cup white chocolate chips
- Place strawberries in a large mixing bowl. Sprinkle with salt and sugar, toss to coat, and let sit for 30 minutes.
- Place strawberries and their juices in a small saucepan over medium high heat. Cook - stirring occasionally - for 8-10 minutes, or until the mixture has slightly thickened and the berries are soft enough to easily be smashed by a fork. Remove from heat, stir well (smashing any large chunks of fruit) and let cool for at least 15 minutes.
- When ready to bake, preheat your oven to 350 degrees (F). Line a 9x9 inch baking dish with parchment paper; set aside.
- In a medium-sized bowl whisk together the melted butter, brown sugar, and lime zest; beat well. Add egg and beat until fully incorporated. Stir in flour and chocolate chips.
- Pour batter into prepared pan, smoothing the top flat. Add dots of jam all around the top of the batter.
- Place pan in oven and bake for 28-30 minutes. Let cool completely, then cut into small squares and serve.
- *Blondies will keep for 3 days when stored in an airtight container