• NOTICE: Since this recipe is a natural approach to strawberry flavor AND a blondie, the texture is open for interpretation whether this recipe is more cake-like or that of a brownie/cookie. After 4 different attempts at this recipe, I perfected a down the middle approach. It is merely dependent on the use of eggs and baking powder. For a more gooey brownie-like blondie add an extra egg and no baking powder. For a dense, cookie-like blondie add an extra egg and keep the baking powder.

Instructions for the strawberry reduction

• Since we are making these strawberry blondies with real, fresh strawberries, we first need to make a reduction. Start by washing, clipping the tops and slicing about 8-10 ripe strawberries (1 package of strawberries should contain enough for this recipe). Dry them thoroughly with a cloth or paper towel.
• In a saucepan on medium low heat, add the strawberries - stirring them consistently for about 2-3 minutes. You essentially want to cook out the water in the strawberries as much as possible.
• Add 1/8 cup of granulated sugar, continuing to stir on medium low heat - you don't want to burn the sugar or strawberries.
• After 5 minutes your strawberries should be tender enough to mash with a fork (do this in the sauce pan) or by using a hand blender. You want to emulsify the strawberries. 
• Turn the heat down to low, then add in 2/3 cup of white chocolate chips - continue to stir so that the chocolate does not stick or burn on the bottom of the saucepan. You may take the pan off the heat entirely if needed.
• Once the chips have melted, stir in 1/2 cup of confectioners sugar - stir until you have removed as many clumps as possible.
• (Optional) If you want to remove any strawberry chunks/seeds, you may use a flour sifter to strain the reduction. Otherwise, this recipe did without using the sifter. 
• Allow reduction to cool (preferably in the fridge) until preparations for the blondie batter.

Instructions for the blondie bars

• You could do this portion of the recipe by hand, or using a standing or hand mixer. Preheat oven to 350F, then generously grease an 8x8in pan with butter. If you're looking for that candy-like crust, you want to use butter (trust me - the more the better). NOTE: You may use up to a 9x12in pan, but know that your blondies will be thinner and may require less cooking time.
• In your mixing bowl, add in the 3/4 cup softened butter and 1/2 cup of sugar. Mix until light and fluffy, then add in the 3/4 cup of brown sugar and 2 tsp of vanilla extract.
• Beat in each egg one at a time until fully incorporated.
• Slowly pour in your strawberry reduction. Again, the batter is not likely to be "pink", but an orange-peach color - this is to be expected (unless you have red food coloring you are wanting to use - 1 to 2 drops should suffice). I decided to go all natural for this recipe.
• In a separate bowl, add the 3/4 cup of all-purpose flour, salt and 1 1/4 tsp of baking powder. Mix to combine ingredients.
• Slowly add your flour in increments until blended and smooth.
• Pour batter into greased/buttered pan and place in the oven at 350F for 30-35 minutes (or until toothpick comes out clean). The edges and outside may turn a deep tan color (this is to be expected), creating a crisp candy-like crust.
• Allow to slightly cool before cutting, then sprinkle or garnish with powdered sugar, sliced strawberries or even a scoop of vanilla bean ice cream.
• Simply enjoy.