Cranberry Brownies

A little different, but not too crazy.

• Ready In: 1 hr 10 mins
• Yields: 24 brownies

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

Directions

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.