Cranberry Brownies

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Cranberry Brownies

For the base:
1/2 cup unsalted butter
4 tablespoons cocoa powder
1 1/4 cups packed light brown sugar
1 1/4 cups self-rising flour
2 eggs, beaten
1 cup fresh cranberries

For the topping:
2/3 cup sour cream
6 tablespoons granulated sugar
2 tablespoons self-rising flour
4 tablespoons margarine, at room temperature
1 egg, beaten
1/2 teaspoon vanilla extract
1 1oz. square semi-sweet chocolate

Preheat oven to 350 F. Grease and flour a 7x10-inch cake pan.
In a saucepan over low heat, stir together the butter, cocoa, and sugar until melted and smooth.
Remove from heat and stir in the 1 1/4 cups flour and 2 eggs.
Stir in the cranberries, then spread the mixture in the prepared pan.
To make the topping:
Stir together the sour cream, granulated sugar, 2 tablespoons flour, margarine, 1 egg, and vanilla.
Beat until smooth, then spread over the chocolate base.
Using a cheese grater, grate the chocolate over the topping, sprinkling evenly over the top.
Bake for 40 - 45 minutes or until a tester comes out clean.
Allow to cool thoroughly, then cut into squares.
Makes 12 servings.