Chocolate Nut Cluster Brookies

Prep time: 15min
Total time: 75min
Makes: 24 squares
3/4 cup + 1/3 cup
unsalted butter, at room temperature, divided
175 mL + 75 mL
1 cup
sugar
250 mL
2
eggs, divided
1½ cups
all-purpose flour, divided
375 mL
½ cup
Compliments Cocoa Powder
125 mL
½ tsp
salt, divided
2 mL
⅓ cup
firmly packed light brown sugar
75 mL
⅓ cup
agave nectar
75 mL
½ tsp
Sensations by Compliments Pure Vanilla Extract
2 mL
½ tsp
baking soda
2 mL
1¼ cups
roughly chopped Sensations by Compliments Milk
Chocolate Pecan Caramel Clusters, divided
300 g
Per serving (1 square):
calories
240
fat
13 g
saturated fat
7 g
carbs
29 g
sugar
21 g
protein
2 g
cholestrol
40 mg
fibre
1 g
sodium
95 mg

Directions

  1. Preheat oven to 180˚C (350˚F). Line 13 x 9-in. (3-L) baking pan with parchment paper, allowing extra for overhang. Melt 3/4 cup (175 mL) butter; cool.

  2. In large bowl, using electric mixer on low speed, beat together sugar and the 3/4 cup (175 mL) cooled melted butter. Beat in 1 egg, 1/2 cup (125 mL) flour, cocoa powder and 1/4 tsp (1 mL) salt. Scrape batter into prepared pan, spreading evenly.

  3. In clean bowl (with clean beaters), use electric mixer on low speed to beat together remaining 1/3 cup (75 mL) butter, brown sugar, agave nectar, remaining egg and vanilla extract. Next beat in remaining 1 cup (250 mL) flour, baking soda and remaining 1/4 tsp (1 mL) salt. Fold in 3/4 cup (175 mL) chocolate nut cluster pieces. Pour over batter layer in baking pan, spreading evenly. Sprinkle with remaining 1/2 cup (125 mL) chocolate nut cluster pieces.

  4. Bake 40 to 45 min.; covering with foil after first 15 min. Bake until golden brown on top and no longer jiggling in middle. Cool on wire rack. Using overhanging parchment, lift brookies out of pan and slice into 24 squares. Store in airtight container 2 to 3 days.