Brownies with port-soaked cranberries and peppercorns

It is this lovely time of the year.

Friends near and far, here we come!

Brownies with port-soaked cranberries and peppercorns

(Adapted from Dorie Greenspan’s Baking chez moi)

2 tbs port + 2 tbs water
160 g dried cranberries
300 g bittersweet chocolate (divided: 180 g coarsely chopped, 120g finely chopped)
70 butter
100 g sugar
2 eggs (cold)
1/4 tsp fine sea salt
1/4 tsp ground pepper
45 g all-purpose flour (sifted)

  1. Line and butter a 8″-square pan.
  2. Preheat oven to 325F.
  3. In a small saucepan, bring to boil 2 tbs port + 2 tbs water.
  4. Add dried cranberries and cook over low heat until the liquid is absorbed, about 3 minutes. Set aside to cool.
  5. Melt 70 g butter + 180 g coarsely chopped chocolate in a bowl set over a saucepan of simmering water.
  6. Remove the butter and chocolate mixture from the heat.
  7. Use a spatula to beat in the sugar.
  8. Add one egg at at time, and mix until combined.
  9. Mix in the salt and pepper
  10. Fold the flour in, mix gently until it disappears into the chocolate batter.
  11. Add port-soaked cranberries + 120 g finely chopped chocolate.
  12. Pour the batter into the prepared pan.
  13. Bake for 27 minutes.
  14. Transfer the pan onto a rack and cool.
  15. Cut into 25 small squares.