Chocolate Nut Cluster Brookies
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h 15 m
- Makes
- 24 squares
Ingredients
- 3/4 cup + 1/3 cup
- unsalted butter, at room temperature, divided
- 175 mL + 75 mL
- 1 cup
- sugar
- 250 mL
- 2
- eggs, divided
- 1½ cups
- all-purpose flour, divided
- 375 mL
- ½ cup
- Compliments Cocoa Powder
- 125 mL
- ½ tsp
- salt, divided
- 2 mL
- ⅓ cup
- firmly packed light brown sugar
- 75 mL
- ⅓ cup
- agave nectar
- 75 mL
- ½ tsp
- Compliments Pure Vanilla Extract
- 2 mL
- ½ tsp
- baking soda
- 2 mL
- 1¼ cups
-
roughly chopped Panache Milk
Chocolate Pecan Caramel Clusters, divided - 300 g
Directions
Step 1
Preheat oven to 180˚C (350˚F). Line 13 x 9-in. (3-L) baking pan with parchment paper, allowing extra for overhang. Melt 3/4 cup (175 mL) butter; cool.
Step 2
In large bowl, using electric mixer on low speed, beat together sugar and the 3/4 cup (175 mL) cooled melted butter. Beat in 1 egg, 1/2 cup (125 mL) flour, cocoa powder and 1/4 tsp (1 mL) salt. Scrape batter into prepared pan, spreading evenly.
Step 3
In clean bowl (with clean beaters), use electric mixer on low speed to beat together remaining 1/3 cup (75 mL) butter, brown sugar, agave nectar, remaining egg and vanilla extract. Next beat in remaining 1 cup (250 mL) flour, baking soda and remaining 1/4 tsp (1 mL) salt. Fold in 3/4 cup (175 mL) chocolate nut cluster pieces. Pour over batter layer in baking pan, spreading evenly. Sprinkle with remaining 1/2 cup (125 mL) chocolate nut cluster pieces.
Step 4
Bake 40 to 45 min.; covering with foil after first 15 min. Bake until golden brown on top and no longer jiggling in middle. Cool on wire rack. Using overhanging parchment, lift brookies out of pan and slice into 24 squares. Store in airtight container 2 to 3 days.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1 square):
- Calories:
- 240
- Fat:
- 13 g
- Saturated Fat:
- 7 g
- Carbs:
- 29 g
- Fibre:
- 1 g
- Sugar:
- 21 g
- Cholesterol:
- 40 mg
- Protein:
- 2 g
- Sodium:
- 95 mg