Difficulty
Novice
Portions
24
Preparation Time
20 minutes
Cooking Time
40 minutes
Ingredients
- 1½ cups walnut pieces (see Tip)
- ½ cup green pumpkin seeds (pepitas) (see Tip)
- 1½ cups packed brown sugar
- 1 cup butter, melted
- 2 eggs, at room temperature 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- ¾ cup unsweetened dried cranberries
Directions
- Preheat the oven to 350°F. Line a 9- × 13-inch baking pan with parchment paper, making sure it hangs over the long edges of the pan.
- Scatter the walnuts and pumpkin seeds evenly over a baking sheet and toast in the oven for 6–8 minutes, stirring occasionally, until golden and fragrant. Keep an eye on them so they don’t burn. Transfer to a plate and let cool completely.
- In a large bowl, whisk together the brown sugar and butter. Add the eggs and whisk until fully incorporated. Add the flours, baking powder, and salt. Switch to a silicone spatula or wooden spoon and stir until no white streaks of flour remain in the batter.
- Measure out ½ cup of the toasted nuts and seeds and set aside. Add the remaining nuts and seeds, ¾ cup of the chocolate chips, and the cranberries to the batter. Stir until well combined.
- Transfer the batter into the prepared baking pan. Using a slightly damp hand, evenly press the mixture so that it fills the whole pan. Scatter the reserved nuts, seeds, and chocolate chips over top, pressing them gently into the batter so the toppings stick.
- Bake for 30–35 minutes or until golden brown around the edges. The bars will look soft and puffed on the surface, but will firm up as they cool. Let cool completely in the pan.
- Using the overhanging paper, lift the bars from the pan. Cut into twenty-four equal pieces. Store in a resealable bag, in an airtight container, or wrapped in foil in a cool, dry place for up to 5 days or in the freezer for up to 1 month.
TIP: Swap out the walnuts and pumpkin seeds for any 2-cup combination of nuts and seeds.
