White Chocolate Cranberry Hazelnut Brownies

• 6 squares (1 oz/28 g each) white chocolate, chopped
• 3/4 cup (175 mL) granulated sugar
• 2 eggs
• 1/3 cup (75 mL) butter, melted
• 1 tsp (5 mL) vanilla
• 1 1/4 cups (300 mL) all purpose flour
• 3/4 tsp (3 mL) baking powder
• 3/4 cup (175 mL) coarsely chopped hazelnuts
• 1/3 cup (75 mL) dried cranberries
• 8-inch (2 L) square cake pan, greased

1. Preheat oven to 375F (190C).
2. In a small saucepan over low heat, melt white chocolate, stirring constantly, until smooth.
3. Remove from heat and set aside.
4. In a bowl, whisk sugar and eggs until blended.
5. Whisk in melted butter and vanilla.
6. Combine flour and baking powder.
7. Stir into egg mixture alternately with melted cocolate, making 2 additions of each and mixing until smooth.
8. Stir in hazelnuts and cranberries.
9. Spread evenly in prepared pan.
10. Bake in preheated oven just until set and golden, 25 to 30 minutes.
11. Let cool completely in pan on rack.
12. Cut into bars or squares.

white chocolate, sugar, eggs, butter, vanilla, flour, baking powder, hazelnuts, cranberries, cake pan

Taken from www.cookstr.com/recipes/white-chocolate-cranberry-hazelnut-brownies (may not work)