In a medium saucepan over low heat add:
5 oz. unsweetened chocolate coarsely chopped
1 cup of butter
Stir, uncovered, until mostly melted. It should take about 10 minutes. Remove from the heat and stir until totally melted and smooth.
Stir into warm chocolate: 2 cups of sugar
Add: 4 large eggs, one at a time mixing very well after each addition.
Stir in: 1/2 tsp. vanilla and 1/2 tsp salt.
Fold in very gently: 1/2 cup flour until just mixed.
Stir in additions: 1 cup of coarsely chopped nuts
1 cup fresh or frozen cranberries
1/2 cup of finely chopped candy cane (change vanilla to 1/4 tsp. peppermint extract, great for Christmas )
Pour into a lightly greased 9×13″ pan (I always us a parchment lined pan for easy clean-ups). Spread evenly.
Bake at 350F for 25-30 minutes, top should be light brown and crusty and a cake tester inserted in the middle will come out almost clean. Brownies are very soft when first removed from the oven. Cool completely in pan before cutting.
These keep well and can be frozen!