Cranberry And Pistachio Brownie Bites

• 1/2 cup unsalted butter
• 4 ounces bittersweet chocolate, chopped
• 1 teaspoon instant coffee granules
• 2 large eggs
• 2/3 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 1/2 cup dry-roasted, unsalted pistachios
• 1/3 cup dried cranberries

1. Line an 8-inch square baking pan with nonstick aluminum foil.
2. Pour water to a depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place butter, chocolate, and coffee in top of double boiler over simmering water. Cook, stirring occasionally, until melted. Remove from heat, and let cool.
3. In a large mixing bowl, beat eggs on low speed. Add next 4 ingredients; beat until blended. Stir in chocolate mixture; fold in flour. Stir in pistachios and cranberries. Pour into prepared baking pan, spreading batter evenly.
4. Bake at 350u0b0 for 30 minutes or until a toothpick inserted in center comes out with only a few moist crumbs. Cool in pan on wire rack. Cover with plastic wrap, and chill 8 hours or overnight. Cut brownies into 36 (1 1/4-inch) squares.

unsalted butter, bittersweet chocolate, coffee granules, eggs, brown sugar, granulated sugar, vanilla, salt, allpurpose, pistachios, cranberries

Taken from www.myrecipes.com/recipe/cranberry-pistachio-brownies (may not work)