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Bake in preheated 350 F oven for 40 minutes, center rack. Grease a 7x11 inch cake pan with butter flavor Crisco and flour lightly.
Recipe type: Dessert
Cuisine: American
Serves: 8-10
  • 4 ounces unsalted butter
  • 1 cup packed brown sugar
  • 4 TBSP unsweetened coco powder
  • 1 ¼ cups all- purpose flour
  • 2 large eggs, beaten
  • 1 ¼ cups fresh or frozen cranberries (thawed)
  • 6 TBSP granulated sugar
  • 3 ounces unsalted butter, room temperature
  • 1 large egg, beaten
  • 2 TBSP all- purpose flour
  • ⅔ cup sour cream
  • ½ tsp vanilla extract
  • 2 ounces semisweet chocolate, coarsely chopped for the top
  1. Cut the butter into several cubes and add to a 2-Qt saucepan along with cocoa powder and brown sugar. Stir over low heat with a wooden spoon until smooth.
  2. Remove the pot from the heat and add the beaten eggs and flour. Stir until uniformly smooth. The batter will be thick.
  3. Fold in the cranberries and stir gently until all the cranberries are coated with chocolate batter. Use a rubber spatula to spread the batter in the bottom of the prepared pan evenly.
  4. Make the topping: Add the softened sweet butter and 6 TBSP granulated sugar to a medium bowl. Beat with a wooden spoon until fluffy and smooth.
  5. Add the beaten egg, flour, sour cream and vanilla extract to the bowl. Beat until well blended, some lumps are okay. Pour the topping over the batter and spread evenly.
  6. Sprinkle the coarsely chopped chocolate evenly over the topping.
  7. Bake in the preheated 350 F oven for about 40 minutes, or until risen and firm to light touch.
  8. Remove the pan from the oven and cool on a rack for at least 30 minute before cutting it into 8-10 squares. Serve warm or at room temperature. Cool completely before storing in an airtight container at room temperature. May also store in the refrigerator for couple of days, but bring to room temperature before serving.
You may use a light sprinkle of powdered sugar on top for garnish.
Recipe by Persian Mama at