Strawberry Brown Butter Shortbread Bars
1 cup (2 sticks) of cold unsalted butter, browned
1 pint Strawberries
1 cup granulated sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1/8 tsp. cardamon
2 1/4 cups King Arthur all-purpose flour
1 large egg
Butter a 9" x 13" baking pan. I happen to use a Springform version which makes removing the bars very easy!
In a sauce pan on medium heat, melt the butter. Lower the heat and continue cooking until the butter foams. This takes 7 to 10 minutes. Stir the butter to make sure the "browned bits" get incorporated. Remove from the heat and pour into a small, shallow dish.
Finally, sprinkle the top of the strawberries with the remaining one-quarter of the crumbs.
Bake in the preheated oven for 30 minutes. Remove and transfer to a rack to cool for 10 minutes. Use a flat spatula to go around the edges and make sure nothing has stuck to the sides of the baking dish. Cool completely, then cut into bars. Makes 24 bars.
These shortbread bars are full of flavor and I can imagine trying other fruits too. Enjoy!