Updated: Dec 17, 2019
Serves - 16 bars
Prep Time - 25 minutes
Cooking Time - 25 to 30 minutes
2 sticks of unsalted canna-butter
1.5 cups dark brown sugar
.25 cup sugar
2 large eggs
2 tsp vanilla extract
1.75 cups of all-purpose flour
2 tsp baking powder
1 tsp salt
2 cups Tainted Chocolate Chips
.5 cup dried fruit, nuts, raisins or cherries
Cut 2 sticks of unsalted canna-butter into large pieces. Melt canna-butter in a small pan over medium heat, while cooking swirl the pan - it will start to simmer and look frothy which will reduce as the solids begin to brown which could take 12 to 15 minutes total.
Scoop the browned butter and solids into a mixer fitted with a paddle attachment or use a heatproof bowl with an electric hand mixer. Let the mixture cool to room temperature, it will take about 30 minutes. If you are going to be using dried fruit or nuts now is the time to chop them.
Place a rack in the middle of the oven and bring the temperature to 350 degrees Fahrenheit. Place parchment paper in 9x13 baking pan allowing for the parchment paper to hang off the long sides forming a sling.
Add 1.5 cups of dark brown sugar and .5 cup sugar to the butter. Beat on low speed until it is thoroughly mixed.
Add 2 large eggs and 2 teaspoons of vanilla extract and beat at medium speed until the mixture is light and fluffy will take about 5 minutes.
Add 1.75 cups all-purpose flour, 2 teaspoons for baking powder, and 1 teaspoon of salt beaten at low speed for about a minute.
Add 2 cups of mix-ins to the batter and fold the mix-ins by hand with a wide spatula.
Scrape the batter into prepared pan and spread into an even layer. Bake until edges are browned and the top is crackled, shiny, about 25 to 30 minutes.