Cooking butter so the milk solids brown gives recipes an added depth of flavour and richness. These dessert bars have a distinctive browned butter flavour, which is complemented by the strawberries and sour cream.

Yield: Serves 9.



  • 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


  1. ​Preheat oven to 350˚F.
  2. 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.
  3. Meanwhile, combine flour, baking powder and salt together in a small bowl.
  4. When butter is cool, transfer to a medium bowl. Whisk in 1 cup brown sugar. Add egg and vanilla; whisk to combine.
  5. Add dry ingredients to wet ingredients. Stir just until combined. Fold in chocolate chips.
  6. 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.
  7. 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.
  8. Remove blondie from oven. Cool in pan for 20 minutes. Invert blondie onto a rack and cool completely.
  9. Cut and serve blondies with sour cream and macerated strawberries.
Nutritional analysis per 1 cup:

120 calories, 0 g fat, 0.1 g protein, 13.6 g carbohydrate, 0 g fibre, 36 mg sodium