Browned Butter Blondies with Macerated Strawberries

½ cup salted butter
1 cup all-purpose flour
½ tsp baking powder
½ tsp salt
1¼ cups packed golden brown sugar, divided
1 large egg
2 tsp vanilla
1 cup white chocolate chips
2 cups quartered fresh strawberries (about 12 – 13 large strawberries)
1 cup sour cream


​Preheat oven to 350˚F.

Melt butter in a large pot over low heat. Cook, uncovered, stirring occasionally, until butter is golden brown and smells nutty, about 8 – 10 minutes. Remove from heat. Let cool for 10 minutes.
Meanwhile, combine flour, baking powder and salt together in a small bowl.
When butter is cool, transfer to a medium bowl. Whisk in 1 cup brown sugar. Add egg and vanilla; whisk to combine.
Add dry ingredients to wet ingredients. Stir just until combined. Fold in chocolate chips.
Spread batter evenly into a greased 9 inch square baking pan lined with parchment paper. Bake, rotating pan after 15 minutes, until a cake tester inserted in centre comes out clean, about 25 – 30 minutes.
Meanwhile, seal strawberries and remaining ¼ cup brown sugar in a heavy-duty zip-lock plastic bag. Shake to coat. Refrigerate for at least 1 hour.
Remove blondie from oven. Cool in pan for 20 minutes. Invert blondie onto a rack and cool completely.
Cut and serve blondies with sour cream and macerated strawberries. Serves 9.
Nutritional analysis per serving:
458 calories, 22.4 g fat, 4.8 g protein, 60.5 g carbohydrate, 1.1 g fibre, 278 mg sodium
From the Grill 2018 cookbook
Last updated on May 24, 2019