Prep 45 mins
Cook 25 mins
A little different, but not too crazy.
- 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
- 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.
- In a bowl, whisk the flour, baking powder, and salt until combined; set aside.
- 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.
- 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.
- 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.
- Beat in the cranberry sauce, almond extract, and chocolate mixture, about 4 minutes, scraping down the sides of the bowl as needed.
- Using a wooden spoon or rubber spatula, stir in the flour mixture just until incorporated; do not beat.
- Pour batter into the prepared pan, spreading it gently to the corners.
- Bake for 25 minutes or until a pick comes out clean.
- Set pan on a wire rack to cool for at least 30 minutes.
- Cut brownies into 24 pieces while they are still in the pan.
- Carefully remove them with an offset spatula.
- Serve immediately or let them cool completely before covering with plastic wrap for storage.