Rustic Kitchen cranberry brownie tart

Baking brownies in a round dish gives the elegance of flourless chocolate cake with the familiar taste of brownies. Fresh cranberries are a holiday-time surprise – try cherries in summer or dried fruit any time.

¼ cup brown sugar
¾ cup granulated sugar
½ cup (1 stick) unsalted butter, softened
2 eggs
1 teaspoon vanilla
½ cup cocoa powder
½ cup all purpose flour
1 cup fresh cranberries

Preheat oven to 350 degrees. Butter 10-inch round baking dish.

In large mixing bowl, beat sugars with butter in a large mixing bowl. Add eggs and vanilla and beat to combine, then add cocoa powder and stir until well blended. Stir in flour just until combined. Do not overmix. Stir in cranberries and pour batter into baking dish.

Bake until brownies pull away from the edge of the dish and a skewer inserted into the center comes out with fluffy crumbs, about 25 minutes. Cool, cut into wedges and serve with cinnamon ice cream or a pool of vanilla yogurt.

Serves eight.