Cranberry Brownies

From The Chocolate and Coffee Bible.

For the batter

• 150 g / 5 oz / 1¼ c self-raising flour
  (that's 1¼ c flour, 2 tbsp baking powder, ½ tbsp salt)
• 115 g / 4 oz butter
• 60 ml / 4 tbsp cocoa powder
• 215 g / 1¼ c brown sugar
• 2 eggs, beaten
• 115 g / 4 oz cranberries
• 75 ml / 5 tbsp chocolate, grated

For the topping

• 150 ml / ⅔ c sour cream
• 75 g / 6 tbsp granulated sugar
• 30ml / 2 tbsp self-raising flour
• 50 g / 4 tbsp butter
• 1 egg, beaten
• 2.5 ml / ½ tsp vanilla

Grease a 27×18 cm / 10½×7 inch oven tin. Multiply ingredients by 1.6 for a 9×13 inch tin.

Combine butter, cocoa powder, and brown sugar in a pan, and melt over low heat.

Remove pan from heat, stir in flour and eggs. Beat until mixed.

Stir in cranberries, then spread batter into the tin.

To make the topping, bring ingredients to room temp and beat together, then spread it over the batter.

Bake 40 minutes at 350℉ until risen and firm. Cool 10 minutes before slicing.