Cranberry-Port Fudge Brownies

  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"