Cranberry Walnut Chocolate Chip Blondies

I managed to lick this recipe, chapter & verse, right out of the 2005 cookbook, The Brownie Lover's Bible!

• Ready In: 1 hr 5 mins
• Serves: 28
• Yields: 56 cubes!

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!