December 11, 2009

Bittersweet Cranberry Brownies

3/4 cup butter
12 oz bittersweet chocolate chunks
1 3/4 cups sugar
1 1/2 cups fresh cranberries
3 eggs, lightly beaten
1 teaspoon vanilla
1 cup flour

Heat oven to 350. Grease or spray with baking spray a 8x8 baking pan* very thoroughly. In a medium saucepan, over medium heat, melt butter. Add 3/4 cup chocolate chunks. Cook mixture over low heat, stirring constantly. Chocolate should be thoroughly melted. Remove from heat. Stir in sugar. Whisk in the eggs and vanilla until well mixed. Stir in flour and remaining chocolate chunks and stir until the flour is incorporated. Fold in the cranberries. Bake about 50 minutes or until toothpick inserted in center comes out clean or with just one or two sticky crumbs. Cool on wire rack before slicing and serving.

My thoughts:
When local Baltimore skyline fixture Domino sugar offered me a tiny stipend to create new recipe for a holiday treat, I knew exactly what I had to make.

This is pretty much the richest baked good I've posted here. Three eggs? 3/4 cup of butter? 12 oz of bittersweet chocolate? In a 8x8 inch pan? Insanity. Well, maybe not totally insane but definitely squarely placed in the decadent dessert sphere. This is a very, very good brownie. It is of the chewy around the edges-gooey in the middle branch of the brownie tree. They are thick, super, super chocolate-y and each bite is immensely satisfying. The cranberries are wonderfully tart and chewy which contrasts well with the dark chocolate. No one would ever guess that you could whip up a batch (in a single pot!) in under 15 minutes*. I am not even a big fan of brownies and I could not get enough of them, the mix of deep dark chocolate and tart cranberries is just divine.

*Not including baking time, of course.