Baking with Olivia and Caroline

We’re sticking with a theme – bar cookies! Why? Because they’re easier, less time-consuming, and let’s be honest: who doesn’t love a dessert you can slice, stack, and devour in no time at all! It’s summer, and we want to be out enjoying the great outdoors and all the fun activities that are abundant this time of year.

And since it’s strawberry picking season, we figured it’s time to show our blondie recipe some love – especially after we went all out with those next-level brownies last month.

Roasted strawberries

1 quart strawberries, hulled and cut in half or in thirds if they are large
¼ cup maple syrup
1 tsp vanilla

Directions

Preheat oven to 375 degrees.

Combine all ingredients in a bowl and mix well. Pour strawberry mixture onto a large parchment lined baking sheet. Roast strawberries for 30-40 minutes. Keep a close eye on them during the last few minutes of baking. You don’t want the strawberries or maple syrup to burn. Remove from oven, and let cool.

Blondies

1 cup butter
2 cups light brown sugar (packed)
2 large eggs at room temperature
½ tsp vanilla bean paste or vanilla extract (we love using paste)
¼ tsp almond extract
1 ¾ cup all purpose flour
¼ tsp salt
½ teaspoon baking powder

Directions for blondies

Preheat oven to 350 degrees and spray an 8”×8” pan with cooking spray or coat with butter.

Melt the butter in a medium saucepan. Once melted, remove from heat and allow to cool for a few minutes. Add brown sugar and stir until thoroughly combined.  

Add eggs, vanilla, and almond extract and stir vigorously until smooth.

Add the flour, baking powder, and salt and stir until well incorporated; stir in the cooled roasted strawberries, optionally reserving a few to place on top. Note: do not add the liquid accumulated from the baking process to the batter. Add the strawberries only. 

Pour the batter into the prepared pan and smooth out. Add reserved strawberries on top.  

Place in the oven to bake for 40-45 minutes until edges are golden and a toothpick comes out mostly clean. 

Allow to cool completely, then cut into squares.

Roasted strawberry blondies: spring’s sweetest bar cookie

These roasted strawberry blondies are buttery, chewy, and packed with juicy, jammy bursts of roasted strawberries. Roasting the berries first might sound a little extra, but trust us, it’s the secret weapon. It concentrates their flavor, caramelizes the edges, and keeps them from turning your blondies into a soggy mess. Basically, it turns an already delicious treat into something borderline magical.  

They’re sweet, slightly almond-y in flavor, and a total showstopper for any spring/summer gathering – or, when you have an abundance of strawberries that you don’t quite know what to do with. Bonus: your kitchen will smell insane while the strawberries roast. 

Double bonus: use the juices from the roasted strawberries and make a delicious strawberry balsamic salad dressing. It is almost as delicious as these blondies.  

So, hit up your local farmer’s market or go pick your own strawberries and make these today!

As always, enjoy! •

Olivia and Caroline are enthusiastic foodies and bakers who are constantly in the kitchen, as well as explorers who create their own adventures in our area – and did we mention they are mother and daughter? Follow Olivia on Instagram to see her many creations at @oliviawvalentine.