Brown Butter Blondies with Cherries, Chocolate, Cashews and Pecans

Preheat oven to 350ºF and line a 9×13 baking pan with foil and grease it well.

1. Brown the butter in a medium saucepan over medium heat, stirring constantly until all of the milk solids turn golden and the butter has a nutty fragrance. Be careful to not let it burn. Remove from heat and stir in the dark brown sugar, set aside to cool slightly.
2. In a large bowl, whisk together the eggs, vanilla, bourbon and salt. Whisk in the cooled butter and sugar mixture then fold in the flour and baking powder.
3. Stir in the nuts, cherries and chocolate, but make sure the mixture is cool enough that the chocolate won’t melt. Pour the mixture into the prepared pan and smooth the top. Bake for 30-35 minutes or until the top is shiny, set and slightly cracked around the edges. Place on a wire rack to cool completely then cut into squares.