Macadamia nuts and white chocolate are the counterpoint for the toasty taste of brown butter.more
Adapted from relish.com
Bake in a 9-inch square pan for tall brownies as shown in photo.
cup (2 sticks) butter
cups all-purpose flour
teaspoons baking powder
cups packed brown sugar
teaspoons vanilla extract
cup chopped unsalted macadamia nuts
ounces coarsely chopped white chocolate
cup dried cranberries
Preheat oven to 350 F. Coat a 13-by-9-inch baking pan and line with foil. Melt butter in a saucepan over medium-low heat. Cook until golden brown, about 10 minutes. Remove from heat and let cool. Whisk together flour, baking powder and salt. 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. Bake 25 to 35 minutes, until a toothpick inserted in the center comes out clean. Let cool and cut into 24 pieces.