Preheat the oven to 160°C/140°C fan/Gas 3. Grease and line a 20cm square baking tin, leaving enough nonstick baking paper hanging over the edge so you can lift the brownies easily out of the tin. Melt the chocolate and butter together in a heatproof bowl over a simmering pan of water on the stove, making sure the bottom of the bowl does not touch the water. Stir the melted ingredients together.
Using an electric mixer, beat the eggs, sugar and vanilla together for about 5 minutes until it becomes thick, creamy and pale in colour. Gradually add the melted chocolate mixture and process slowly until the mixture is well combined.
Gently fold the sifted flour, salt, cocoa powder and cranberries through the creamy mixture using long, folding motions (you don’t want to beat the air out). Spoon the mixture into the lined baking tin, making sure it is evenly distributed, and level with the back of a metal spoon.
Bake for 30 minutes. You might think they don’t look cooked and be tempted to leave them in for longer, but don’t. Brownies continue to cook and firm up as they cool. Leave the brownies to cool in the tin for 1 hour. They will be easier to cut the longer you leave them. Dust lightly with cocoa powder. Remove the brownies from the tin, peel off the nonstick baking paper and leave to finish cooling on a metal cooling rack. Once cold, cut into squares.
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