Cranberry Walnut Chocolate Chip Blondies |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I managed to lick this recipe, chapter & verse, right out of the 2005 cookbook, The Brownie Lover's Bible! Ingredients:
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) |
Directions:
1. Preheat oven to 300 degrees F & line a 9-inch square pan with overhanging parchment paper. Grease exposed sides with vegetable spray.
2. 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.
3. When cooled, stir in brown sugar (It will be very, very thick), then cool for an additional 5 minutes.
4. Stir in eggs, whisking quickly until smooth.
5. Add maple syrup & vanilla, mixing to blend.
6. Add flour & salt, stirring to combine, & the batter will be kind of thick.
7. Add nuts, chocolate & cranberries, stirring until combined.
8. Spread dough in the prepared pan & bake 35 minutes or until the center is slightly puffed (soft but not wiggly to the touch).
9. Remove from oven & cool IN THE PAN on a wire rack.
10. Chill completely before slicing & serving!
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