Boreal Forest Cranberry Brownies
"This recipe is from a cookbooklet I bought on the Washington coast, "CRANBERRY HARVEST FESTIVAL 2002 COOKBOOK", put out by the Cranberry Coast Chamber of Commerce to raise money to stage the annual festival."
Ingredients
- BROWNIES
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- FROSTING
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Nutritional
- Serving Size: 1 (155.1 g)
- Calories 566.2
- Total Fat - 24.6 g
- Saturated Fat - 13.2 g
- Cholesterol - 117.7 mg
- Sodium - 319.6 mg
- Total Carbohydrate - 87.3 g
- Dietary Fiber - 4.4 g
- Sugars - 69.7 g
- Protein - 6.6 g
- Calcium - 65.2 mg
- Iron - 2.1 mg
- Vitamin C - 2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
NOTE: to make cranberry juice for icing (if you don't have bottle juice on hand) simmer cranberries for brownies a few minutes in 1/8 cup water. Drain and reserve liquid and use berries in brownies.
Step 2
Preheat oven to 350°F Coat a 9 x 13 inch baking pan with non-stick cooking spray.
Step 3
Combine flour, baking powder and salt; set aside.
Step 4
Melt 1 cup butter in large saucepan. Remove from heat. Stir in 1 cup cocoa powder. Add 2 cups sugar, eggs, vanilla extract, and 1 teaspoons almond extract; stir until well blended.
Step 5
Stir chocolate mixture into flour mixture. Add cranberries and nuts and mix just until blended.
Step 6
Pour batter into baking pan. Bake 30 to 35 minutes.
Step 7
Cool completely and frost.
Step 8
FROSTING: Melt 3 tbls. butter in small saucepan. Remove from heat. Stir in 1/3 cup cocoa powder, 1/4 teaspoons almond extract, cranberry sauce and juice; stir well. Add confectioners' sugar; mix until well blended. Spread over cooled brownies.
Tips
No special items needed.