Recipes Developed by Paula Bowman
Photography by Rob Kinghorn
Food Styling by Claire Stubbs

First published in Wish March 2007

Ingredients (Makes 24 squares)

¾ cup	unsalted butter, softened, plus 1 tbsp for greasing pan
2 cups	frozen cranberries
1½ cups	granulated sugar
¼ cup	cranberry or orange juice
1 cup	all-purpose flour
2 tsp	baking powder
½ tsp	salt
6	eggs
1 cup	chopped bittersweet chocolate, melted
⅓ cup	chopped semi-sweet chocolate, melted
¾ cup	plain cream cheese, softened
¼ tsp	orange zest

Instructions

1. Preheat oven to 350°F. Grease and line bottom and sides of a 9- x 13-inch cake pan with parchment paper.
2. In a small pot, combine cranberries, ¼ cup sugar and juice. Simmer over medium heat for 5 minutes or until cranberries begin to pop.
3. Strain cranberries, let cool and reserve ¼ cup cooking liquid.
4. Sift flour, baking powder and salt together, set aside.
5. Using an electric mixer, beat 1 cup sugar with butter until fluffy. Continue to beat and add 3 eggs. Add melted chocolate and mix well. Use a spatula to fold in flour mixture. Spread into prepared pan. Spoon prepared cranberries evenly over top.
6. In a small, clean bowl, beat cream cheese with remaining sugar until fluffy. Beat in remaining eggs. Add orange zest and reserved cranberry liquid and mix well. Pour over chocolate and cranberries and gently swirl mixture with a knife.
7. Bake 40 to 45 minutes or until a toothpick inserted in centre comes out clean. Let cool.
8. Chill before removing from pan and cutting into 1-inch squares.

Nutritional information

Nutrients per serving: 210 calories, 13 g fat, 3 g protein, 23 g carbs, 1 g fibre.

Spotlight On