|Brownies, from Mark Bittman|
from: How to cook everything
by, Mark Bittman
1 stick of butter
3 squares chocolate, chopped coarsely
1 c sugar
1/4 t vanilla
1/2 c flour plus 1 T flour
pinch or dash of salt
1/4 t baking powder
Cranberries and zest from the Cranberry Liqueur recipe
1/2 c walnuts - optional
Chop the chocolate, set aside.
Melt butter in large saucepan over medium heat. Add chocolate, turn off the burner and allow chocolate to melt, stir as needed. Let cool until comfortable warm to the touch.
Beat in sugar, eggs, and vanilla.
Combine the flour, salt and baking powder in a small bowl, whisk to combine. Whisk into the chocolate mixture, whisk until smooth.
Fold in the cranberries.
Turn out into a 9 inch prepared ( butter and dust with cocoa power) spring form pan.
Cover top with chopped walnuts.
Bake 22-25 minutes or until middle is firm and tests (almost) done.
Let rest 15 minutes, carefully run a thin spatula around the inside edge of the pan. Remove outer ring and allow to cool completely.
Serve in wedges with ice cream or whipped cream.
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