Sunday, February 13, 2011
Click here for printable recipe.
3/4 cup butter, melted
1/2 cup cocoa
1-1/2 cups sugar
1-1/2 tsp. vanilla extract
3/4 cup all-purpose flour
1/4 tsp. salt
1/2 cup walnuts or pecans, chopped, optional (we omitted the nuts)
heaping 1/3 cup cranberry sauce or other type of berry jam/preserve
1/2 cup chocolate chips, for topping
Preheat oven to 350°F. Grease and line a 9x13 inch baking pan (for thin brownies) or an 8x8 inch pan (for thicker brownies) with parchment paper.
In a large bowl, add cocoa powder to melted butter. Add sugar and mix well. Add eggs, one at a time, beating well after each addition. Stir in vanilla, flour and salt. Do not overbeat. Fold in nuts (if desired).
Spread in prepared pan, drop cranberry sauce/preserves by the spoonful over top and use a knife to swirl into batter.
Bake (9x13) 28-30 minutes, (8x8) 36-38 minutes. Cool on wire racks. Melt half the chocolate in a small saucepan or in the microwave, remove from heat and stir in the remainder of the chocolate until melted. Drizzle over top using a spoon or a baggie with the corner cut off. Remove to cutting board and cut into squares, wiping knife clean after each cut.
This post is linked over at Sweets For a Saturday at Sweet as Sugar Cookies and at Sweet Tooth Friday at Alli-N-Son!