14 Fun Days of February Day 6: Double Chocolate Cranberry Brownies

These are for all those people who love chocolate with a tart hint of flavor.  They are simple, come together in one saucepan, and bake up beautifully.  The best part is, they are ready in under and hour and are delicious warm, so they are perfect for a craving fix!

First things first, melt together the butter and unsweetened chocolate.  I just roughly chopped my Baker’s chocolate and threw it in the pan with the butter, stirring until melted and smooth.  Add the sugar, stir and add the eggs one at a time.  It is more important when you are making something that is warm, like this batter, that you put the eggs in one at a time and stir them in well.  If you put them all in at once, you may end up with cooked eggs and that’s not good!

Stir in vanilla, and flour making sure to get it all mixed in well.  Add chocolate chips and cranberries and pour into the pan.  How much easier could it get??

They bake up nice, not really think, but just right.  I used Baker’s Joy to spray the pan with and when I cut out a piece, it came out nice and cleanly.  I used a straight-sided 9×13 pan, since I like the square edges, but use what you have.  A glass baking dish is fine too.

Ahhhhh, perfect brownies……………….a Valentine’s Day craving satisfied!  Enjoy!

Double Chocolate Cranberry Brownies

3/4 cup (1 1/2 sticks) unsalted butter

6 ounces unsweetened chocolate, chopped

2 1/2 cups sugar

4 eggs

1 egg yolk

1 1/2 teaspoons vanilla extract

1 cup plus 2 tablespoons all purpose flour

1 teaspoon ground cinnamon

1 cup dried cranberries

1 cup semisweet chocolate pieces

Preheat oven to 350°F. Butter and flour 13×9-inch glass baking dish. Melt butter and unsweetened chocolate in heavy large saucepan over low heat, stirring until smooth. Remove from heat. Mix in sugar. Mix in eggs 1 at a time, then yolk. Add extract, then flour and cinnamon and stir until just blended. Mix in cranberries and chocolate chips.

Spread batter in prepared pan. Bake until brownies are firm around edges and tester inserted into center comes out with a few crumbs, about 35 minutes. Cool on a rack. Cut into 16 or 32 pieces. (Can be prepared 2 days ahead. Wrap brownies individually and store airtight.)


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