from Leigh Ann Seller Robb

Ingredients:

4 oz unsweetened chocolate coarsely chopped

3/4 cup butter — cubed

vegetable oil spray

3/4 cup unbleached all-purpose flour

1 cup walnut pieces

1 cup dried cranberries

2 cups granulated sugar

4 large eggs at room temperature

1 tsp. pure vanilla extract

icing sugar for dusting

Place the chocolate and butter in a bowl and set over simmering water. When both are melted, remove from the heat and cool to room temperature.

Preheat the oven to 350 F. Spray a 9×13-inch baking pan with vegetable oil spray. Cut a 13×13-inch piece of parchment paper to fit the bottom and up 2 of the 4 sides of the pan. (The paper extending up the sides of the pan will later be used as handles to lift the brownie out of the pan.) Cool brownie on a baking rack to room temperature. Run a paring knife around the outer edges of the brownie to separate it from the pan. Grab the parchment paper above the brownie and carefully lift it out of the pan and onto a cutting board. Dust the top of brownie lightly with sifted icing sugar. Cut into 24-36 squares.