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Cranberry-Port Fudge Brownies

 Cranberry-Port Fudge Brownies
"These fudgy brownies are my friend, Krysta's, favorite!" The port wine adds a sophisticated flavor to this decadent dessert. Kelly Heft, Somersville, MA
16 ServingsPrep: 25 min. Bake: 30 min. + cooling

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 King Arthur Unbleached 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.

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Cranberry-Port Fudge Brownies (continued)

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.