Not for those on a sugar-free diet (unless you use xylitol) nor those with high cholesterol or dieting.  Never the less, this brownie recipe has lots of nutrition to offer.

Cranberry Walnut Brownies

1 1/3 C. unbleached flour
1 tsp. baking powder
1/2 teaspoon salt
1/2 C dried cranberries
1 cup chopped or broken walnuts
1 cup butter or non-hydrogenated margarine (not lite nor soft kind)
1 cup cocoa powder
1 3/4 C. white sugar
4 eggs
2 tsp. vanilla
confectioner's sugar for topping

Preheat oven to 350º F.  Butter an 8 x 8 baking dish.

In a bowl, stir together the flour, baking powder, salt, cherries, and walnuts.

Melt the butter in the microwave in a microwave-safe bowl.  Stir in the cocoa.  Mix or whisk in the sugar, eggs and vanilla.  Pour the dry ingredients into the wet ones, and mix well.  Pour into the baking dish, and spread until even.  Bake for 35 to 40 minutes, or until toothpick inserted in middle comes out clean, or the brownies start to pull away from the edges of the pan.  Remove from oven and cool for 15 minutes. 

With a sifter or sieve, dust well with confectioners sugar.  Cut into squares while still warm.  Cool, separate and store in the refrigerator.

Dried cherries can be substituted for cranberries, and chopped pecans for walnuts. web tool