CRANBERRY WALNUT CHOCOLATE CHIP BLONDIES

Cranberry Walnut Chocolate Chip Blondies image

Provided by Sydney Mike

Categories Bar Cookie

Time 1h5m

Yield 56 cubes!, 28 serving(s)

Number Of Ingredients 10

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1/4 cup unsalted butter
1 3/4 cups light brown sugar, packed
2 large eggs
1 tablespoon pure maple syrup
1 teaspoon pure vanilla extract
1 3/4 cups whole wheat flour
1/2 teaspoon kosher salt
4 1/4 ounces walnuts, toasted, coarsely chopped
6 ounces bittersweet chocolate, coarsely chopped (preferably in a food processor)
2 cups cranberries, briefly pulsed in a food processor (fresh or frozen)

Steps:

Preheat oven to 300 degrees F & line a 9-inch square pan with overhanging parchment paper. Grease exposed sides with vegetable spray.
In a large saucepan over medium heat, heat the butter until it foams, browns & then ceases to foam, but be careful that it doesn't burn. Then remove it from the heat & let it cool for 10 minutes.
When cooled, stir in brown sugar (It will be very, very thick), then cool for an additional 5 minutes.
Stir in eggs, whisking quickly until smooth.
Add maple syrup & vanilla, mixing to blend.
Add flour & salt, stirring to combine, & the batter will be kind of thick.
Add nuts, chocolate & cranberries, stirring until combined.
Spread dough in the prepared pan & bake 35 minutes or until the center is slightly puffed (soft but not wiggly to the touch).
Remove from oven & cool IN THE PAN on a wire rack.
Chill completely before slicing & serving!