Photo: Jennifer Davick; Styling: Lydia DeGaris-Pursell
Prep Time
15 Mins
Cook Time
30 Mins
Chill Time
8 Hours
Yield
Makes 3 dozen

These bite-size chocolate brownies are packed with dried cranberries and chopped pistachios for tangy sweetness and the perfect amount of crunch.

How to Make It

Step 1

Line an 8-inch square baking pan with nonstick aluminum foil.

Step 2

Pour water to a depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place butter, chocolate, and coffee in top of double boiler over simmering water. Cook, stirring occasionally, until melted. Remove from heat, and let cool.

Step 3

In a large mixing bowl, beat eggs on low speed. Add next 4 ingredients; beat until blended. Stir in chocolate mixture; fold in flour. Stir in pistachios and cranberries. Pour into prepared baking pan, spreading batter evenly.

Step 4

Bake at 350° for 30 minutes or until a toothpick inserted in center comes out with only a few moist crumbs. Cool in pan on wire rack. Cover with plastic wrap, and chill 8 hours or overnight. Cut brownies into 36 (1 1/4-inch) squares.

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