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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 large eggs
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup dried cranberries
  • 1/2 cup tawny port wine


  • 1. 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.
  • 2. 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.
  • 3. Transfer to a greased 9-in. square baking pan. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.

Nutrition Facts

1 each: 212 calories, 10g fat (6g saturated fat), 41mg cholesterol, 88mg sodium, 30g carbohydrate (22g sugars, 2g fiber), 2g protein.


Average Rating: 3.5
  • rmartinlee
    Dec 3, 2013

    My favorite brownie recipe by far! Has a very sophisticated taste; not your kids brownie, an adult brownie! You definitely want to let the brownies cool completely, maybe even pop them into the fridge before cutting. After that they are a very fudgy, solid, brownie. If you don't let them cool and set they will fall apart. But the taste is delicious and unmatched!

  • pearlrvr
    Dec 14, 2010

    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.

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