Such is the case with these brownies.
I brought them into work. My team loved them, and I brought home a few leftovers. Then what? Yesterday I realized there were only two left, and I hadn't taken a picture yet! So the photo you see below is of the last two remaining brownies. They aren't as moist as they first were, but I have to say that the dried cranberries seemed to keep the brownies moist longer than usual.
Cranberry Walnut Brownies
10 tablespoons butter
5 oz. semisweet chocolate
2/3 cup sugar
2/3 cup brown sugar
1/8 teaspoon salt
1/4 teaspoon vanilla
2/3 cup flour
3/4 cup chopped walnuts
3/4 cup dried cranberries
Preheat oven to 350 degrees.
Line a 9 x 9 inch pan with foil. Spray with cooking spray.
In a microwave-safe bowl, melt chocolate and butter 2 minutes on high. Stir every 30 seconds. If necessary, continue to melt at 30 second increments.
Stir in both kinds of sugar, eggs, salt, and vanilla. Add flour and stir. Mix in dried cranberries and walnuts. Spread into pan.
Bake 25-30 minutes until knife comes out clean. Cool on wire rack.