from Lisa Yockelson
Nonstick cooking spray (for pan)
1 cup flour
½ teaspoon baking powder
¼ teaspoon salt
10 tablespoons unsalted butter, melted and cooled to tepid
2/3 cup dark brown sugar
1/3 cup light brown sugar
2 eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 cup roasted cashew pieces
2/3 cup dried tart cherries (or cranberries)
Set oven to 350 degrees. Spray an 8-by-8 inch square pan with the cooking spray.
Sift together the flour, baking powder, and salt.
In a mixing bowl, whisk the butter, sugars, eggs and vanilla. Add the flour mixture and stir to form a batter. Blend in the chips, cashews and cherries.
Transfer the batter to the pan and smooth the top. Bake the mixture for 22 to 25 minutes or until just set. The center will no longer shimmy, and the surface will puff slightly, then settle on cooling.
Set the pan on a wire rack to cool. Use a sharp knife to cut the entire cake in half, then cut each half into 8 bars. With a metal spatula, carefully remove the bars from the pan. Store in an airtight container, layering the bars with waxed paper.
