When I got back into blogging just a couple and a half weeks ago, I promised myself I would post something every week … but friends, the post that was supposed to go up on Tuesday is just so hard to write – yet impossible to ignore.
So you’ll get it next Tuesday. In the meantime, here is my recipe for brownies. I have had some need of comfort food lately, and I have to tell you, these are the best.
Note #1: For those poor souls who don’t have access to cranberries, these brownies are still outstanding without them. I just like the way the tart cranberry flavor cuts the sweetness of all the chocolate. Maybe you can think of an alternative … candied orange might work, provided it’s the good stuff, not the nasty plastic pebbles that renders American Christmas cakes good for nothing but holding doors open.
Note #2: I’m serious about the quality of the chocolate chips. If you’re not going to use good ones, don’t bother … just buy a box mix of brownie batter and call it good.
Note #3: The baking time is an approximation. They’re done when a knife comes out with no actual raw brownie mix on it. They’re overdone if the knife comes out dry – those chocolate chips are supposed to be soft!
Note #4: I usually double the quantity … but you do you.
CHOCOLATE CRANBERRY BROWNIES
½ cup + 2 Tablespoons soft butter (5 oz / 140 g)
1 cup sugar
1 teaspoon vanilla
6 tablespoons cocoa (90 ml)
½ cup flour
½ cup chocolate chips (use Ghirardelli or equivalent, not Hershey. I like semi-sweet.)
½ cup chopped nuts (I like either almonds or pecans.)
¼-½ cup dried cranberries (depending on personal preference.)
- Set oven to 320F (160C)
- Cream butter, sugar and vanilla.
- Beat in eggs, then sift in cocoa, flour and salt.
- Stir in nuts, chocolate chips, and cranberries.
- Bake in greased 8″ (20 cm) square pan, about 25 minutes