What better way to celebrate the birthday of someone born 2,008 years ago than with cranberry brownies? I'm sure he approves. (I even served them on a "Happy Birthday!" plate that was a present to my son from his godmother--thanks, Holly!)
We were headed to a Christmas lunch and I needed something quick and easy to make. Brownies fit the bill, and the sour-fruit wheels in my brain started turning, too. I'd never heard of anyone pairing these up, but it sure sounded good to me.
I just made up a batch of fudge brownies from my 10th-edition Better Homes and Gardens Cookbook, added 1/2 c. chopped dried sweetened cranberries (from Costco) and 1/2 c. chopped pecans (from a valuable freezer stash from America--my precious!), and because the chocolate (Meiji Black, of course) and cranberries were already sweet enough, I cut the sugar down from 1 c. to 1/4 c.
As I anticipated, they were completely more-ish. And I won't just be eating them at Christmas.
Let it snow! (Even if it's just with powdered sugar.)
(I have made this fudge brownie recipe before, but for some reason this time it seemed drier than usual. It wasn't bad, but if you've got a recipe for really really moist brownies that you adore, do let me know.)
***By the way, stay tuned to Mamatouille FM for a special, one-of-a-kind Christmas cheesecake, coming up this week!***
(At least I think it's original, but even if somebody out there in this big ol' world has done it at some point already, I still think this is going to be pretty delectable.)