Strawberry Blondies

Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
Prepare the Batter:
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- If you’re using white chocolate chips, fold them into the batter.
Prepare the Strawberries:
- Toss the diced strawberries in 2 tablespoons of flour (this helps prevent them from sinking to the bottom of the blondies while baking).
- Gently fold the strawberries into the batter, being careful not to mash them too much.
Bake:
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (it should not be completely clean, as you want the blondies to remain soft and moist).
- If you prefer a slightly firmer texture, bake a little longer, but keep an eye on them to avoid overbaking.
Cool and Serve:
- Allow the strawberry blondies to cool in the pan on a wire rack for about 10-15 minutes.
- Once cooled, cut into squares and serve!

Strawberry Flavor: If fresh strawberries are not available, you can use frozen strawberries (make sure to thaw and drain them well before using).
Add a Glaze: For extra sweetness, drizzle a simple glaze made from powdered sugar and a little milk or cream over the cooled blondies.
For a Healthier Version: You can use whole wheat flour instead of all-purpose flour for a slightly healthier twist.

Storage: Store the blondies in an airtight container at room temperature for up to 3-4 days. They can also be kept in the fridge for up to a week.
Freezing: These strawberry blondies freeze well. Wrap them tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2-3 months. Let them thaw before serving.