Chocolate Strawberry Blondie Bites

Chocolate Strawberry Blondie Bites

Adapted from Ghirardelli
Makes 36 blondie bites
Author Wendy Sondov themondaybox.com

Ingredients

  • 8 ounces 2 baking bars white chocolate, broken into chunks
  • ½ cup unsalted butter or vegetable shortening***
  • 2 large eggs room temperature
  • 1/3 cup granulated sugar
  • 3 tablespoons strawberry jello powder
  • 1 tablespoon vanilla extract
  • 1 ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ cup mini chocolate chips
  • Topping ingredients: ***
  • 1 cup melting chocolate Chocoley.com Extra Dark Candy and Molding Formula
  • ½ cup white chocolate Chocoley.com Drizzle and Design White Chocolate
  • 1 drop pink or red food coloring gel
  • OR ¼ cup confectioners sugar
  • ***Desert safe adaptations: For desert safe baking use vegetable shortening and dust blondie bites with powdered sugar instead of using chocolate decorative topping.

Directions

  1. Preheat oven to 350° F. Butter or spray cooking oil into 3 mini muffin pans.
  2. Place white chocolate and butter/shortening in medium sized microwave safe bowl. Heat in microwave 1 minute at medium power. Stir. If not completely melted, return to microwave for 10 second intervals, stirring between heating, until completely melted and combined.
  3. In bowl of electric mixer, beat eggs until foamy (about 3 minutes).
  4. Mix in sugar, jello powder, vanilla, and melted chocolate.
  5. Add flour and salt and stir until incorporated.
  6. Stir in mini chocolate chips.
  7. Scoop 2 tablespoons of batter for each mini muffin into prepared pans.
  8. Bake for 10 minutes, or until a toothpick inserted in center comes out clean. If mailing internationally, undercook by about 1 minute. (The extra moisture from undercooking will help keep the blondies soft while shipping.)
  9. Cool for 5 minutes in pan. Loosen the edges of the blondie bites with the tip of a knife if necessary, then remove from pan to complete cooling on a wire rack. If the blondies don’t hold together allow another few minutes of cooling. Do not let the blondies cool completely in the pan or they will stick.
  10. Once the blondie bites have cooled completely they can be sprinkled with powdered sugar or decorated with melted chocolate. To decorate with chocolate, melt the dark chocolate and, using a knife or spoon, spread onto each blondie bite. Refrigerate for 5-10 minutes until set and firm. Melt the white chocolate Drizzle and Design in the microwave at medium power for 30 seconds. Stir until completely melted and smooth. Add one drop of food coloring gel and mix until the chocolate is uniformly pink. The pink chocolate can be drizzled onto the brownie bites with a spoon or from a plastic bag with a tiny bit of a bottom corner cut off. Refrigerate 5-10 minutes again to set the chocolate drizzle.
  11. Blondies bites can be stored at room temperature in an airtight container between layers of wax paper for 2 weeks.

Packing Tips

Do not decorate blondie bites with chocolate topping if mailing during warm weather. Wrap pairs of blondie bites in a stack, in foil, then double wrap in plastic wrap before storing in an airtight container or zip lock bag. If mailing chocolate coated blondie bites in cool temperatures, wrap pairs of blondie bites in waxed paper before following the above packing directions.