Yields
12 servings
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ingredients
⅓
cup unsalted butter, cut into pieces
6
oz white chocolate, chopped
2
egg
1
cup sugar
2
tsp vanilla
1
cup all purpose flour
½
tsp baking powder
¼
tsp salt
¼
cup dried cranberries
½
cup walnut pieces, (optional), lightly toasted
icing sugar, for dusting
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directions
Step 1
Preheat oven to 350 F.
Step 2
Butter and line a 9-inch square baking pan with parchment.
Step 3
Over a pot of simmering water, melt butter halfway. Add white chocolate and stir until melted. Allow to cool to room temperature.
Step 4
In a mixer fitted with the whisk attachment (or with an electric mixer), whip eggs, sugar and vanilla until pale and thick. Reduce speed to medium and add chocolate mixture.
Step 5
In a separate bowl, sift together flour, baking powder and salt and stir into egg mixture, by hand. Stir in dried cranberries and walnuts and spoon into prepared pan.
Step 6
Bake 45 minutes.
Step 7
Allow to cool completely before cutting and dust with icing sugar. Brownies will keep for 4-6 days in an airtight container.