Fudgy Cranberry Brownies

I'm really into this baking thing now. I admittedly dreaded baking for the longest time. I love to cook, but baking was just never something I was confident at. 


Every Tuesday evening a bunch of wonderful, God-loving ladies gather in our home for women's prayer group. One thing I love to do is bake for them. I love hospitality; having an array of tea and treats for us girls to munch on while we fellowship, chat, laugh, cry and pray together. I love these women, true friends, these sisters of mine in Christ.  I smile when I think that not only did God orchestrate this prayer group to take place in our home, but also for me to overcome my fear of baking lol! 


Fudgy Cranberry Brownies

Ingredients:

1 cup whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1 cup butter
2 ounces semi-sweet chocolate, chopped
1 cup raw cane sugar
1/4 cup almond milk
2 large egg yolks
1 large egg
1 cup fresh or frozen cranberries

Directions:

Lightly coat an 8″ square baking pan with oil.


Preheat oven to 350°F. 
Pour flour into a medium sized bowl and combine with cocoa, and salt, stir with a wooden spoon until well combined.
Place butter and chocolate in a small saucepan and melt completely. 
Stir butter-chocolate mixture until smooth, and set aside. 
Let cool slightly and then add 1 cup sugar, almond milk, egg yolks, and the egg.  Stir until well combined. (I tossed in a small handful of chocolate chips I had on hand but the recipe is still great without them)
Add butter mixture to flour mixture, stirring just until combined. Add cranberries and stir just until distributed.
Pour the thick batter into the prepared baking pan. Bake for 25-30 minutes or until a wooden pick inserted in center comes out almost clean. Be careful not to overbake.