BROWNED BUTTER BLONDIES

Ingredients

• 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

Directions

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.