Browned Butter White Chocolate Blondies

Bake in a 9in square pan for tall brownies and a bit bigger pan for thinner brownies but keep an eye on them if you do to make sure they don't over cook. Recipe Source: Relish Mag

• Ready In: 55 mins
• Yields: 24 pieces

Ingredients

• 1  cup butter
• 2 1⁄4 cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon salt
• 1 1⁄2 cups  packed brown sugar
• 3  eggs
• 2 1⁄2 teaspoons vanilla extract
• 3⁄4 cup  chopped  unsalted macadamia nuts
• 8  ounces  coarsely chopped white chocolate
• 1  cup dried cranberries

Directions

1. Preheat oven to 350°F Coat a 13 x 9-inch baking pan and line with foil.
2. Melt butter in a saucepan over medium-low heat. Cook until golden brown, about 10 minutes. Remove from heat and let cool.
3. Whisk together flour, baking powder and salt.
4. Combine cooled butter and sugar in a mixing bowl. Add eggs, one at a time, and beat with a mixer until light and fluffy. Add vanilla and beat to combine. Add flour mixture, macadamia nuts, white chocolate and cranberries. Mix until well blended. Spread mixture in prepared pan.
5. Bake 25 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool and cut into 24 pieces.