Blondies with a Strawberry-Balsamic Swirl

cooking.nytimes.com

Jeremy Hendzel

subheading: FOR THE BATTER:

1 ⅔ cups/285 grams white chocolate, in ¼-inch chunks

¾ cup/170 grams (1 ½ sticks) unsalted butter, at room temperature, more for pan

¾ cup/150 grams granulated sugar

¾ cup/165 grams packed dark brown sugar

2 teaspoons vanilla extract

¾ teaspoon kosher salt

3 large eggs

½ cup/120 milliliters extra-virgin olive oil

2 ¼ cups/315 grams all-purpose flour

subheading: FOR THE SWIRL:

1 cup/160 grams cubed strawberries (½-inch chunks)

1 tablespoon/12 grams granulated sugar

1 teaspoon cornstarch

2 teaspoons balsamic vinegar

Directions at cooking.nytimes.com

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