Cranberry-Port Fudge Brownies Recipe

Cranberry-Port Fudge Brownies Recipe










Yield : 16

    • 4 ounces unsweetened chocolate, chopped
    • 1/2 cup butter, cubed
    • 1-1/2 cups sugar
    • 1/2 teaspoon vanilla extract
    • Eggland’s Best Eggs
    • 3/4 cup all-purpose flour
    • 1/4 teaspoon salt
    • 1/2 cup dried cranberries
    • 1/2 cup tawny port wine

    Directions to make Cranberry-Port Fudge Brownies Recipe

    1. In a small saucepan, melt chocolate and butter; stir until smooth. Remove from the heat; stir in sugar and vanilla. Add eggs, one at a time, stirring well after each addition. Stir in flour and salt just until blended.
    2. In a another small saucepan, combine cranberries and wine. Bring to a boil over medium heat; cook until liquid is reduced to a thin syrupy consistency (about 3 minutes). Stir into batter.
    3. Transfer to a greased 9-in. square baking pan. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.Yield: 16 servings.
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