I found this recipe in my June/July 2010 issue of Taste of Home magazine and thought I'd give it a try.
Unfortunately, I gobbled them all up (and sent a few to a friend) before I could take a picture! You'll have to take my word for it that they were super yummy, incredibly rich and a definite "make again"!!
Cranberry-Port Fudge Brownies
4 ounces unsweetened chocolate, chopped
1/2 cup butter, cubed
1-1/2 cups sugar
1/2 teaspoon vanilla extract
2 eggs
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup dried cranberries
1/2 cup tawny port wine
In a small saucepan, melt the 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. In a 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 the batter.
Transfer to a greased 9-inch square baking pan. Bake at 325 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not overbake!)
Cool on a wire rack.
Prep: 25 minutes
Bake: 30 minutes + cooling
Yield: 16 servings
Taste of Home, June/July 2010, page 83 "High Tech Bake Sale"
