Crust

1. Cream together butter and brown sugar.
2. Blend in flour and flax seed until well blended.
3. Press into the bottom of a greased 8 x 10 baking pan.
4. Bake for 10 minutes at 350F.
5. Meanwhile prepare your filling.

Filling

1. Cream together melted butter and sugar until light and fluffy.
2. Add eggs one at a time, beating after each addition.
3. Add vanilla and salt and beat until smooth.
4. Stir in baking powder and flour.
5. Fold in pecans and cranberries.
6. Once the pan has come out of the oven, pour the filling over the top of the baked crust.
7. Smooth out the filling to cover the crust evenly.
8. Bake for at 360*F for 20 minutes.
9. Squares will look fully baked on top and golden brown, but the filling remains liquid under the top crust. When you jiggle the pan, you should see a slight movement under the top crustiness.
10. You can increase the baking time but check every 5 minutes and once the top is fully golden brown, remove from the oven.
11. Do not over-bake.
12. Allow this to cool for 15 to 30 minutes.
13. Divide into 18 squares. See my note above for further explanation.
14. Slice each square with a sharp knife, being sure to cut through the bottom crust.
15. Remove to a plate and cool thoroughly before packaging for gift giving.