• 1 cup plus 2 tablespoons flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ginger
• 1/4 teaspoon cinnamon
• 1/2 cup butter, melted
• 3/4 cup plus 1 tablespoon brown sugar
• 1 egg
• 1 1/2 teaspoon vanilla
• 2 teaspoons lemon zest
• 1 cup strawberries, chopped
• White chocolate chips, divided
Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment paper. (Tip! Wad the paper up in a ball to be crinkly. Then unfold it. Lay in baking pan. The crinkling will help it stay in place).
In a medium size bowl whisk the flour, baking powder, salt, ginger, and cinnamon. In another bowl melt the butter. Add the brown sugar to the butter and mix by hand with a whisk until combined. Add egg, vanilla, and lemon zest. Stir. Add dry ingredients. Stir until just combined with spatula. Stir in a large handful of the white chocolate chips and strawberries.
Spread batter into baking pan evenly. Bake for 30 minutes. Remove from oven and scatter more white chocolate chips around. Return to oven and bake 5 more minutes.
Adapted from Parsley & Icing.