Strawberry milkshake blondies

Strawberry milkshake blondies close up

I would have written this post last week except the clumsy electricians who apparently were supposed to be fixing something came in and left a trail of destruction including breaking our router, rendering us without internet for 2 days. This might sound like not a lot of time but when everything we do involves connecting with the world outside our house via the medium of fibre optic cables, it is pretty distressing. It did however make me realise I should use the time to call my friends and speak to them, which is never a bad thing. And we are very much back online now, stress over!

Strawberry milkshake blondies

I got the idea for this whilst in an incredibly dull meeting. Naturally my mind wandered to food and I was thinking about strawberry milkshake flavours. Brownies of course are far too chocolately for the milkshake flavouring to make a mark, but blondies are the perfect taste vehicle. Slip in a few smashed pecans for a nutty hint and bob’s your uncle. I have also been thinking for a while about condensed milk and why you can’t make brownies for it since it is pretty much sugar, I’ve come to the conclusion that it probably can’t be 100% substituted as a sugar replacement, but what I have done with these blondies is added just a little to give it the milky flavour.

Recipe adapted from Smitten Kitchen


  • 115g unsalted butter, melted
  • 160g dark brown sugar
  • 70g caster sugar
  • 1 large egg
  • 150g plain flour
  • Pinch of salt
  • 35g strawberry milkshake powder
  • 60g condensed milk
  • 40g pecans


  1. Preheat oven to 180°C/350°F/Gas Mark 4. Grease a 20cm/8″ square pan.
  2. Toast the pecans in a small frying pan until they colour a little. Remove from pan, leave to cool then bash very slightly to break them up slightly, though leave them in chunky-ish pieces.
  3. Sift the flour, salt and milkshake powder together.
  4. In a large bowl, mix the sugars with the butter and beat until smooth. Add in the egg and condensed milk and beat again.
  5. Fold in the flour mixture then stir through the pecans.
  6. Pour into pan, smooth over and bake for 25 minutes.
  7. Remove from oven and slice then leave to cool completely, or a little bit warm.


  1. says

    What a clever idea! I wonder if a few drops of strawberry flavouring would work just as well as powdered milkshake? Being a chocoholic, I’d probably add some chocolate chunks into mine too – just to complement the strawberry you understand… 😉

    • Becs says

      Yes maybe you could do that – check out Deb from Smitten Kitchen’s original recipe as that has some adapting ideas. You’ll prob want to reduce the amount of condensed milk too but that will be trial and error on your part :)

    • Becs says

      Blondies I think have a lot more scope for adaptability – maybe some cheeky white choc chips in there next time!

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