1 stick plus 5 tablespoons (13 tablespoons) unsalted butter, divided
1¼ cups sugar
2 teaspoons vanilla extract
3 large eggs, beaten
12 ounces (1½ 8-ounce bars) cream cheese, room temperature
2 cups confectioner’s sugar, divided
2 teaspoons finely grated orange peel
2 tablespoons whole milk
¾ cup dried cranberries
Instructions
Adjust oven rack to lower middle-position and heat oven to 325 degrees. Mix flour, salt and baking powder in a small bowl; set aside.
Cut a sheet of heavy-duty foil to fit across the bottom and up and over the long sides of a 15-by 10-inch rimmed cookie sheet to act as a sling to remove brownies from pan. Spray pan with vegetable cooking spray, fit foil in pan, and spray foil.
Melt chocolates and 10 tablespoons of the butter in a large bowl over a pan of simmering water. Remove from heat; stir in sugar and vanilla. Add eggs; stir until mixture turns from grainy to completely smooth and glossy. Stir in dry ingredients until just incorporated.
Pour batter into prepared pan; bake until just firm to touch, about 12 minutes. Remove from oven and cool until tepid.
Meanwhile, beat cream cheese, 1 cup confectioner’s sugar, and zest in medium bowl until smooth. Spread cream cheese frosting over brownies and sprinkle with cranberries. Mix remaining confectioner’s sugar and the milk to make a glaze; transfer to a quart-size freezer bag, snipping one of the freezer bag corners to create a piping bag (or simply spoon glaze into a pastry bag fitted with a plain piping tip). Pipe glaze over cranberries. Cover and refrigerate or freeze until ready to serve. Cut into squares and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/sweet-treats/pams-cranberry-bliss-brownies/