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“With melted and chopped chocolate (and a little kiss of cocoa!) in the batter, these rich, cakey-fudgey brownies (with a tangy secret) are a hit with chocoholics everywhere. Adapted from Best Recipes Ever (cbc.ca/bestrecipes/2010/03/super-chocolate-chunk-fudge-brownies.html)”
READY IN:
1hr
SERVES:
16
YIELD:
16 squares
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325F and line a 9” pan with parchment.
  2. In saucepan over medium-high heat, bring sugar, butter, honey and milk to boil, stirring occasionally.
  3. Stir in 5 oz of the bittersweet chocolate until melted. Remove from heat.
  4. Let cool 5 minutes, then beat in eggs, 1 at a time. Beat in vanilla.
  5. Stir dry ingredients into chocolate mixture.
  6. Fold in remaining bittersweet chocolate, cranberries and candy coated milk chocolate.
  7. Bake 30 minutes. Cool completely in the pan on a rack.

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