Wednesday, May 04, 2005

white chocolate cranberry brownies

This is actually not my recipe, it's the afore-mentioned Anna Olsen's (Sugar, FoodTV). However, it is delightful, especially with wild Yukon cranberries, which are much zingier (and come in a conveniently smaller size) than those domestic things you get at the supermarket. If anyone is interested, for a substantial bribe I may be able to get you some of the good ones.


1/3 cup butter
6 oz white chocolate, chopped
2 eggs
1 cup sugar
2 tsp vanilla extract
1 cup flour
1/2 tsp baking powder
1/4 tsp salt (DO NOT LEAVE THIS OUT!!!)
1/2 cup cranberries

Preheat oven to 350F and butter and parchment-line a 9" square baking dish.

Melt butter halfway in a mixing bowl over simmering water, then add chocolate and melt both together. Stir to combine, remove from heat and allow to cool to the point you can stick your finger in it comfortably.

Using a whisk or a whisk attachment for your mixer, whip the eggs, vanilla and sugar together until thick and pale. Add chocolate mixture and mix a thoroughly. Sift together dry ingredients (not the cranberries) and combine with egg mixture by hand, thoroughly but gently - you don't want to get the flour all tough.

If your cranberries are fresh, you can add them at this point and then dump the mixture into the baking pan. However, I always use frozen cranberries, and if I stir them in now, I find that the batter gets way too stiff, and the cranberries bleed pink all over the place. So, I put the mixture in the pan, then sprinkle the cranberries over the top and push them in with a spatula. And sometimes my fingers.

Cook for about 45 minutes. Cool before cutting (in an ideal world... I haven't noticed anything really bad happens if you can't wait that long).


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