BROWNED BUTTER BLONDIE WITH MACERATED STRAWBERRIES

Serves: 9

1/2 cup (125 mL) salted butter 1 cup (250 mL) all-purpose flour 1/2 tsp (2.5 mL) baking powder 1/2 tsp (2.5 mL) salt

1 1/4 cup (310 mL) packed golden brown sugar, divided

1 large egg

2 tsp (10 mL) vanilla

1 cup (250 mL) white chocolate chips

2 cups (500 mL) quartered fresh strawberries (about 12-13 large strawberries)

1 cup (250 mL) sour cream 1. Preheat oven to 350 F (175 C). 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 (250 mL) 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 (22.5-cm) 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 1/4 cup (60 mL) brown sugar in a heavy-duty zipseal 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 blondie squares with sour cream and macerated strawberries.