You all know I'm not a great chocolate lover, but who could resist these? Deep, dark chocolate and chock full of fresh cranberries. These are fudgy inside, with a crunchy top and when you bite into it, you get a hit of sour from the cranberries. Great foil for this rich brownie and a perfect way to start off my holiday recipes!
Bittersweet Brownies with Cranberries
From Gerhard Jenne's Deservedly Legendary Baking via Luisa at Wednesday Chef
1 1/3 cups sugar
6 1/4 ounces butter
6 1/4 ounces dark chocolate (I used 60% cocoa solids), chopped into small pieces
1 1/3 cups flour plus 1 tablespoon all-purpose flour
3 tablespoons cocoa powder
1/4 teaspoon salt
6 1/4 ounces fresh cranberries
Heat the oven to 350 F . Line an 8 x 8-inch pan with parchment paper.
Break the eggs into a mixing bowl, then whisk in the sugar until frothy. Set aside.
Put the butter in a pan and melt over medium heat until it has completely melted. Turn off the heat, add the chocolate, and stir until melted.
Whisk the eggs and sugar again until pale and frothy, then whisk in the chocolate mixture until well combined. Sift in the flour and cocoa powder and stir gently with a spatula until there are no white streaks remaining. Add the salt. Fold in the cranberries.
Pour the mixture into the prepared pan and level the top. Bake for about 25 minutes, then place on a cooling rack to cool completely. Cut into squares and serve.