Strawberry & Sumac Brown Butter Blondies

Summer. Charred grass prickling your legs to little red wields. The sun beating on your head so much that your hair feels as if it contained the power to charge your very being. And strawberries, plump, sweet, fleshy strawberries. The kind that dribble down your new white T shirt but you really don’t mind because that moment is pure, unadulterated joy. Nothing compares to that sanguine moment.

But when those fresh ripe fruits are not at their peak, they can be tart, sad pucks of their adult selves. Nothing is sadder than an unripe strawberry. So don’t do their ancestors disservice, wait until the time is right, for them to bloom into full glory.

For now, satiate that craving with these. Aromatic, fruity with the almost sickly sweetness of white chocolate averted with punchy, zingy sumac. Flaked sea salt adds that sweet savoury collision we have all grown to love.

Throw in brown butter and that nutty, biscuity depth brings everything together in a kaleidoscopic melody. One square will never, ever be enough…….


200g Unsalted Butter

300g Light Brown Muscovado Sugar

2 Large Eggs (Golden Yolks are best)

1 tsp Vanilla Extract

1 tbsp Sumac

40g Freeze Dried Strawberry Pieces

Pinch Salt

180g Plain Flour

180g White Chocolate, cut into small pieces

Sea Salt Flakes


1. Preheat oven 180C. Grease and line an 8” x 8” brownie tin with non-stick paper. Pop in the fridge.

2. Weigh out the flour, sumac and salt and mix well in a bowl.

3. Add the butter to a small pan and heat over a low heat. Once melted, increase the heat and allow to come to a vigorous bubble. Bubble until the sound softens and the bubbles become foamier. It will begin to turn brown and smell of biscuits. As it turns amber and the milk solids caramelise, pour into a heatproof bowl and mix in the sugar.

4. Add the eggs, one at time and mix in well. Add the flour mixture and mix until homogenous before stirring int the strawberries and white chocolate.

5. Pour into the prepared tin. Sprinkle with salt flakes, and bake on the middle shelf for 30-35 minutes, until cracked and shiny on top.

6. Remove and allow to cool in the tin. Still in the tin, transfer to the fridge for at least 4 hours or overnight. I cannot stress enough how much of a difference this will make to your blondies so please do it if you can.

7. If you really can’t wait, 1-2 hours in the freezer is better than nothing.

8. Cut into squares and enjoy. Small squares mean you can eat 3, big squares make you feel virtuous that you only had one… choice is yours...