For the batter:
1 ⅔ cups white chocolate, in 1/4-inch chunks
¾ cup (1 1/2 sticks) unsalted butter, at room temperature, more for pan
¾ cup granulated sugar
¾ cup packed dark brown sugar
2 tsp vanilla extract
¾ tsp kosher salt
3 large eggs
½ cup OLEA's Mild Extra-Virgin Olive Oil
2 ¼ cups flour
FOR THE SWIRL:
1 cup cubed strawberries
1 Tbsp granulated sugar
1 tsp cornstarch
2 tsp OLEA's Traditional Balsamic Vinegar
Heat oven to 300 degrees. Spread white chocolate on a rimmed baking sheet & bake for about 10min. Remove from oven & stir with spatula until browned chocolate at edges is evenly mixed with uncooked chocolate in center. Once stirred, chocolate should be color of dark peanut butter. If it isn’t, continue to bake in 5-minute increments to darken. Watch closely: White chocolate can easily burn. Let cool.
Make blondie batter: Lightly coat a 9x13-inch metal baking pan with butter. Line it with parchment paper so there is a 2-inch overhang on the pan's long sides. Place a clean, empty baking sheet in the oven, & increase the temperature to 350 degrees.
Place butter & both sugars in bowl of a stand mixer. Beat together on medium until light & creamy, about 2min. Add vanilla & salt & beat to incorporate. Add eggs one at a time, beating after each addition to incorporate completely & scraping down the sides of bowl. Add oil & beat. Scrape roasted white chocolate into bowl (it may have hardened and gotten a little grainy: This is O.K.) & mix it in. Add flour & mix on low speed until absorbed. Scrape batter into prepared pan.
Make strawberry-balsamic swirl: Place strawberries and sugar in a small saucepan over medium heat. Cook, stirring frequently with a spoon & smashing the berries, until they release their juices and fall apart, 10 to 12min. Separately, stir cornstarch & a Tbsp of water & drizzle it onto strawberries, continuing to stir for a minute or two until mixture has thickened into jam. Continue cooking for 2 mins, stirring constantly, then remove from heat. Stir in balsamic vinegar. Drop generous Tbsps of strawberry mixture over batter & use a butter knife to swirl them together, but don’t overmix.
Place pan on baking sheet in oven. Bake until blondies are golden brown & a toothpick inserted into the center comes out clean, 25 to 35 mins. They will firm up as they cool, so pull them out 2 or 3 minutes before your desired consistency. Place pan on a wire rack.
For the original recipe visit: New York Times