Photo: Ryan Szulc
Kids can help whip up these cookie-like squares. Switch up the cranberries and white chocolate for their favourite stir-in ingredients, like dark chocolate, peanut butter chips or chopped nuts.
2 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
1 cup unsalted butter, at room temperature
2 cups packed brown sugar
2 eggs, beaten
1 tbsp vanilla
1 cup dried cranberries, divided
1 cup coarsely chopped white chocolate, divided
dark chocolate chips, optional
Preheat oven to 350 ̊F. Coat or generously spray a 9 x 13 in glass baking dish with oil, or grease with butter.
In a small bowl, whisk flour with baking powder and salt. Place butter in a large bowl. Using a wooden spoon or an electric mixer on low, beat butter until smooth. Beat in sugar. Beat in eggs until evenly mixed, then stir in vanilla. Gradually stir in the flour mixture until just blended. Batter will be very thick. Add half the cranberries and 4 oz of the chopped white chocolate. Stir until evenly distributed. Scrape into prepared baking dish. Spread out evenly as best you can. Sprinkle with remaining cranberries.
Bake in centre of oven until golden and a toothpick inserted into centre comes out clean or with crumbs clinging to it, 30–35 minutes. Let cool completely. In a small bowl, microwave remaining chocolate until almost melted. Stir until melted. Using the tines of a fork, drizzle chocolate over uncut squares. Let stand for a few minutes, then cut into 12 or 24 squares. If made ahead, squares will keep well, stored in an airtight container at room temperature, for up to 2 days (or frozen for up to 2 months).
Protein 2g, Carbohydrates 36g, Fat 11g.
Originally published in the November 2011 issue. Photo by Ryan Szulc.