I think I learned something about myself this weekend. Brownies don’t do it for me so much. I have a favorite brownie base…and boy I love me some cheesecake brownies…but ya know, when I’m looking for a chocolatey cake-like baked item…I think what I’m really craving is a moist chocolatey cake. Maybe I’ll get to that later this week.
Anyway, you guys remember the cranberry brownie fail. It sucked. So I went back and tackled it, this time using the brownie batter Smitten Kitchen used in the afore-mentioned cheesecake brownie recipe (which was adapted from a Gourmet recipe) and completely ditched the cheesecake-y-ish swirl idea.
I adapted it a little more by adding a cup (or more) of cranberries…and it was awesome. Everyone who tried one found the cranberries a suprising but lovely addition to the brownie.
Here’s my take away from this experiment: Bake with fresh cranberries more. ‘Cause they rock.
1 stick (1/2 cup or 4 oz) unsalted butter
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
½ teaspoon pure vanilla extract
2/3 cup all-purpose flour
Pinch of salt
1 to 1 ¼ cups fresh cranberries
Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan over medium-low heat, stirring until melted. Remove from heat and stir in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan. Gently stir in cranberries and evenly distribute throughout batter. Pour into pan and pop into the oven.
Bake for about 35 minutes or until a toothpick inserted into center of pan comes out clean.