Ginger-Molasses Buckwheat Bars

Ingredients

• ¾ cup plus 2 tablespoons (1¾ sticks) unsalted butter, melted and cooled slightly, plus more for the pan
• ¾ cup (150 g) plus 1 tablespoon granulated sugar
• ¾ cup (95 g) whole-wheat flour
• ⅓ cup (40 g) buckwheat flour
• 2 teaspoons ground ginger
• 1 teaspoon kosher salt
• 3 large egg yolks
• ¼ cup (60 ml) unsulfured molasses
• 1 tablespoon finely grated orange zest
• 1 teaspoon pure vanilla extract
• 1 cup (4 oz/115 g) toasted pecans, finely chopped
• ½ cup (70 g) dried cranberries, chopped
• ¼ teaspoon flaky sea salt

Instructions

1. Preheat the oven to 375°F (190°C) with a rack in the center. In a large bowl, whisk the melted butter with ¾ cup (150 g) of the granulated sugar until well mixed.
2. In a medium bowl, whisk together the whole-wheat flour, buckwheat flour, ground ginger, and kosher salt.
3. Add the egg yolks, molasses, orange zest, and vanilla to the butter-sugar mixture and whisk until completely combined. Scrape down the bowl, whisk in the flour mixture, then fold in the toasted pecans and dried cranberries.
4. Scrape the dough into a nonstick 9-inch (23-cm) fluted tart pan or round springform pan and smooth into an even layer. If the pan is not nonstick, butter and line it with parchment, then butter again. Chill for at least 10 minutes or up to overnight.
5. Sprinkle the remaining 1 tablespoon sugar evenly over the dough, tilt the pan for an even coating, and sprinkle with flaky sea salt. Set the pan on a baking sheet and bake, rotating once, for 24 to 28 minutes, until evenly golden brown with darker edges and beginning to pull away from the pan.
6. Cool on a wire rack for 30 minutes, carefully remove from the pan, and cool completely. Cut into 12 wedges and serve.