Blondies With a Strawberry-Balsamic Swirl Recipe (2024)

Wow, these are delicious! They definitely took longer than 35 minutes to cook, but were worth the wait. I used a good, aged balsamic, but plan to use an everyday (and more tart) balsamic the next time I make these to offset the sweetness. I'll also make them a day in advance, as they firmed up overnight (but the texture was still nice and fudgy).

Omit olive oil, 2 Big bars of white chocolate ghirardelli from baking section. 3 heaping tsps of vinegar. Extra strawberries. Roast chocolate at 350.

Totally agree that the oil is overkill. I halved it and didn’t supplement with anything and the texture was great. Also used white chocolate chips which roasted up nicely. Was sort of nervous about that process but they provided a really great flavor.

Once I cut a small corner out to see what was going on with these not firming up, mine formed a pool of oil at the bottom, which it soaked right back up as soon as it started cooling. Don't think I can salvage this - going to have to throw it out. Disappointing.

This was horrible. Just greasy. I am a baker and followed this recipe to the letter. Will definitely not make this again.

These turned out rather nicely, after 35 minutes in the oven (for a fudgy texture, which I prefer). I would double the strawberry-balsamic jam recipe, and cut back on the white sugar a bit.

I’m going to be brutally honest here - because I don’t want anyone to make the same mistake that I did. I did a double take when I realized this called for a second addition of fat (olive oil). When I make a recipe for the first time, I make it as prescribed to make sure I fairly understand what I would change the 2nd time. TL/DR:I do not understand why there is olive oil in this recipe. It is completely unnecessary, a waste of an expensive ingredient, and negatively affects the final product.

Family had one word about this : wow!!! Like other reviewers I felt concerned about the olive oil from the get-go. I mean why not combine the oil with the butter and sugar, as would be done with a kosher apple cake? So that’s what I did. And reduced to 1/4 cup because the proportions aren’t appropriate for typical chewy bar cookies. Added a little baking soda. Very very happy with the results!

Omitted olive oil and turned out great

Followed other suggestions to sub EVOO for butter, cut down on sugar, and make double the amount of strawberry balsamic jam. Rich and delicious. I used 1/2 cup of granulated sugar instead of 3/4 cup, and it could do with even less sugar because of the white chocolate (another person suggested cutting both sugars in half, I’ll try that next time).

So thanks to some of the commentators here, I made these adjustments and they came out perfect:-Doubled the quantity of the jam-Halved the white and brown sugars (interestingly, the bake time turned out to be the same in my oven)-Omitted the olive oilThey were a hit! Yum!

Husband says they are cobbler-like, but I mostly find them complex, forgivably greasy, and pretty rich. Not a straight up blondie but better - less cloying, even though plenty sweet. I dirtied a lot of dishes, but nothing was complicated. Good recipe for when you want elevated blondies - not sure what situation that might be, but very good.

Ugh. Should have red the reviews first. Wayyy too oily and a bit too sweet. I’ll make it again without the extra oil. Flavors were good.

I really enjoyed these! Following other comments, I left out the olive oil. I thought they were really delicious, especially when served warm.

This was awful!!! The chocolate completely hardened and could not be mixed into the batter. I will definitely not try this again!

I’m going to be brutally honest here - because I don’t want anyone to make the same mistake that I did. I did a double take when I realized this called for a second addition of fat (olive oil). When I make a recipe for the first time, I make it as prescribed to make sure I fairly understand what I would change the 2nd time. TL/DR:I do not understand why there is olive oil in this recipe. It is completely unnecessary, a waste of an expensive ingredient, and negatively affects the final product.

These are almost perfect! Toasting the white chocolate is brilliant- I’ll never use white choc any other way. They needed more like 40 minutes in the oven, and are still very fudgy. I would personally double the strawberry balsamic jam for the recipe because it is absolutely delicious. Served with unsweetened lightly whipped cream, these are an amazing and pleasantly uncommon dessert.

So just tried these - riffed a bit here and there but these are sweet! My fiancé will probably love bc he loves dessert but this is certainly for a sweet tooth. So things I did and didn’t do- Totally left out the white Choco - I hate white chocolate and just added dark chocolate chips and a chocolate drizzle at the end Added way less sugar to the strawberries - go light!!! and used corn flour instead of starch (all I had) - used 1/4 of evoo and didn’t sub any other liquid!

Great flavors but incredibly greasy

This was an excellent dessert for my Super Bowl party. I followed the advice of some commenters bu cutting both sugars by half a cup and it was perfect. I also subbed oil for melted butter and it didn’t come out greasy at all. I loved the jam, so I think next time I make it I’ll double that part of the recipe. 10/10

I had to cook MUCH longer than the 35 minutes Melissa called for. I finally removed them from the oven and cut them in squares, and removed all the ones on the outer edges, and put the rest back in the oven. That way the ones on the edge wouldn’t get too dark. It ended up taking a total of 55 minutes to get the squares in the middle to the proper doneness.

These are DELICIOUS. I used someone’s recommendation on here and subbed that extra half stick of butter, melted, for the oil and decreased the sugar in the jam to ¾ cup. Took just over 35 mins to cook. The white chocolate really added something I wasn’t expecting but tastes incredible. Just sweet enough