Bake Club Strawberry Shortcake Blondies
Makes 9 squares
1 ½ sticks unsalted butter
¾ cup white chocolate chips
½ cup sugar
1 teaspoons vanilla extract
1 cup + 3 tablespoons flour
1 teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
2 Tablespoons strawberry drink mix or syrup
3 Tablespoons marshmallow fluff
Set your oven to 325°F and spray an 8x8” baking pan.
Combine the white chocolate and butter in a medium microwave-safe bowl and gently melt in 30-second spurts, stirring until smooth. Add eggs, sugar and vanilla and mix until smooth. Add in flour, salt, baking powder and baking soda and mix just until combined.
Pour half the batter into the pan. Stir the strawberry drink mix/syrup into the remaining batter until it turns pink and tastes delightfully strawberry. Dollop the strawberry batter randomly onto the batter in the pan, then dollop the marshmallow fluff atop, too. With a fork swirl the batters together, making sure to leave fun streaks of pink and white.
Bake for 20-25 minutes at 325°F until golden brown and crispy around the edges and a toothpick comes out clean when poked in. Let cool completely in the pan (I like to pop my pan in the fridge or freezer to speed this up) before cutting into 3 rows of 3 squares.