Cranberry-Port Fudge Brownies Recipe

Cranberry-Port Fudge Brownies Recipe photo by Taste of Home

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"These fudgy brownies are my friend, Krysta's, favorite!" The port wine adds a sophisticated flavor to this decadent dessert. Kelly Heft, Somersville, MA

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Cranberry-Port Fudge Brownies Recipe

Prep: 25 min. Bake: 30 min. + cooling

Yield: 16 Servings

25 30 55

Ingredients

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

Directions

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.
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.
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.

Nutritional Facts 1 brownie equals 212 calories, 10 g fat (6 g saturated fat), 41 mg cholesterol, 88 mg sodium, 30 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Cranberry-Port Fudge Brownies in Taste of Home June/July 2010, p83

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Cranberry-Port Fudge Brownies

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(1-1) of 1 reviews

Reviewed on Dec. 14, 2010 by pearlrvr

Wow, these were REALLY fudgy...bordering on mushy. Even though the toothpick came out clean, the finished product seemed under baked. I kept the crust around the edges and threw the rest away.