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.
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.
Nutritional analysis per 1 cup:
120 calories, 0 g fat, 0.1 g protein, 13.6 g carbohydrate, 0 g fibre, 36 mg sodium
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