10 T. unsalted butter, cut in pieces
2/3 c. light brown sugar, firmly packed
1 1/4 c. unbleached flour
1/8 tsp. salt
2 extra large eggs
1 c. brown sugar
1 1/2 tsp. vanilla
Zest of 1 orange
1/4 c. flour
1/2 tsp salt
1 1/2 tsp. baking powder
3 T. fresh rosemary leaves, chopped fine
1 c. hazelnuts, pecans or walnuts, coarsely chopped
1 c. dried cranberries, coarsely chopped
- Preheat over to 375 degrees. Lightly butter a 9x13 inch pan. In a food processor or bowl, combine butter, brown sugar, flour, and salt. Mix until crumbly. Pat the crust into the prepared pan and bake for 12-14 minutes until just barely golden brown. Remove from oven and let crust cool a bit. Reduce the over temperature to 350 degrees.
- For the batter: In the food processor or bowl, beat the eggs with one cup of brown sugar and blend well. Add the vanilla, orange zest, flour, salt and baking powder. Blend well. Stir in the rosemary. Spread the nuts and cranberries evenly over the crust. Pour the filling mixture over the top. Bake for 22-25 minutes or until the center is baked and the bars are a deep golden brown.
- Cool the pan on a baking rack; cut into bars by dividing the pan into rows of 3x8 inch pieces. Store the bars in an airtight container.
Makes 32 bars.