Such a lovely idea via The Kitchn but I already know that next time I’ll swap out the white chocolate for dark and likely add pecans. I never would have tried the strawberries though, which is why my ‘recipes to try and food ideas’ collection never gets any smaller!
1/2 c. butter, cubed
3/4 c. packed brown sugar
1 egg AND 1 t. vanilla
1 c. flour AND 1/2 t. baking powder AND 1/4 t. salt
3 oz. (~85 g) chopped white (or dark) chocolate, or chips if that’s all you have
~1/2 c. chopped pecans or almonds (optional)
~1 c. hulled and halved strawberries
Brown the butter – melt it in a heavy saucepan over medium heat. Allow it to cook, swirling it regularly, until the foaming has subsided and you start seeing a beautiful brown color foam up the middle – this will take a few minutes. Scrape the butter and all browned bits into a large heatproof bowl and allow it to cool for about 15 minutes.
As the brown butter is cooling, preheat the oven to 350, butter an 8 x 8 cake pan, line it with parchment so that there are 2 overhanging ‘handles’, and butter the parchment. Add the brown sugar to the butter and use a sturdy spatula to mix well – this mix will not be smooth. Stir in the egg and vanilla, then add the flour, baking powder and salt and stir until well combined.
Fold in the chocolate and/or nut chunks and then lightly and evenly press the batter into your prepared pan. Arrange the strawberries as you wish across the top and give each a light press so that they stay put. Bake for 25 to 30 minutes until the edges are browned and the center is set. Allow the bars to cool completely in the pan on a rack before using the parchment to remove to a cutting board and slicing. Enjoy!