Cranberry Brownies

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• 1 1/3 cups all-purpose flour, plus additional
• all-purpose flour, for the pan
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, at room temperature, plus additional for the pan
• 5 ounces bittersweet chocolate or 5 ounces semisweet chocolate, chopped
• 3 ounces unsweetened chocolate, chopped
• 2 large eggs, at room temperature
• 1 1/4 cups sugar
• 1 (16 ounce) can whole berry cranberry sauce
• 1/2 teaspoon almond extract

Recipe

• 1 position the oven rack in the lower third of the oven; preheat oven to 350°; butter and flour a 13 x 9 inch baking pan; set aside.
• 2 in a bowl, whisk the flour, baking powder, and salt until combined; set aside.
• 3 add butter and both chocolates in the top of a double boiler set over simmering water; stir constantly until half the butter and chocolate is melted.
• 4 remove the top of the double boiler, then continue stirring, away from the heat, until the butter and chocolate are completely melted; let cool for 10 minutes.
• 5 in a big bowl, beat the eggs and sugar with an electric mixer on medium speed; continue beating until the sugar has dissolved and the mixture is thick, about 5 minutes.
• 6 beat in the cranberry sauce, almond extract, and chocolate mixture, about 4 minutes, scraping down the sides of the bowl as needed.
• 7 using a wooden spoon or rubber spatula, stir in the flour mixture just until incorporated; do not beat.
• 8 pour batter into the prepared pan, spreading it gently to the corners.
• 9 bake for 25 minutes or until a pick comes out clean.
• 10 set pan on a wire rack to cool for at least 30 minutes.
• 11 cut brownies into 24 pieces while they are still in the pan.
• 12 carefully remove them with an offset spatula.
• 13 serve immediately or let them cool completely before covering with plastic wrap for storage.