Brown Butter Cranberry White Chocolate Pecan Blondies
Mary Ann Dwyer
2 sticks unsalted butter
light brown sugar
white chocolate chunks, I use Ghirardelli White Chocolate Baking Bars
medium chopped, divided
Preheat oven to 350 degrees.
Spread pecans on a baking sheet, and toast in oven for 5-7 minutes until fragrant. Set aside.
Line a 9x9 pan with parchment paper, extending the paper over the sides. Spray lightly with non-stick cooking spray. Set aside.
Melt butter in a medium pot over medium-low heat. Cook for 3-4 minutes until golden brown, stirring occasionally. Watch carefully so it doesn't burn.
Remove from heat and let cool for a few minutes.
Add brown sugar and eggs, one at a time stirring to incorporate.
Add vanilla and mix well.
In a separate bowl whisk together flour, salt and baking powder.
Add to butter mixture and mix until well combined.
Add 1/2 cup cranberries, 1/2 cups white chocolate chunks and 1/2 cups toasted pecans.
Pour batter into prepared pan. Sprinkle with extra 1/4 cup white chocolate chunks and 1/4 cup toasted pecans.
Bake 30-35 minutes until toothpick comes out mostly clean.
Cool before cutting into bars.