These bite-size chocolate brownies are packed with dried cranberries and chopped pistachios for tangy sweetness and the perfect amount of crunch.
1/2 cup unsalted butter
4 ounces bittersweet chocolate, chopped
1 teaspoon instant coffee granules
2 large eggs
2/3 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup dry-roasted, unsalted pistachios
1/3 cup dried cranberries
How to Make It
Line an 8-inch square baking pan with nonstick aluminum foil.
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.
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.
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.