He'd brought these Fresh Cranberry Brownies to work with him, and he wanted to tell me that one of his coworkers commented that they tasted like "Heaven in a square."
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Fresh Cranberry Brownies
Makes 12 large or 20 small brownies
1/2 pound unsalted butter, room temperature and cut into pieces
1 pound semi-sweet chocolate chips
3 large eggs
1 tablespoon vanilla extract
1 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups fresh cranberries
Preheat oven to 350 degrees F.
Line an 8 x 12 baking pan with parchment paper that hangs over the sides on all four sides
Combine butter and chocolate in the microwave and melt in 30 second intervals, stirring in between, until smooth and completely melted. Pour into the base of a mixer and add the eggs, vanilla, and sugar, and beat until smooth and evenly combined.
Add the flour, cinnamon, baking powder, and kosher salt, and mix again until evenly combined.
Stir in cranberries by hand, then spread batter in prepared baking pan.
Bake about 25-30 minutes, or until fully set and a toothpick comes out clean.
Let cool completely and preferably chill overnight, before cutting.