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1
Position the oven rack in the lower third of the oven; preheat oven to 350; butter and flour a 13 x 9 inch baking pan; set aside.
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2
In a bowl, whisk the flour, baking powder, and salt until combined; set aside.
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3
Add butter and both chocolates in the top of a double boiler set over simmering water; stir constantly until half the butter and chocolate is melted.
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4
Remove the top of the double boiler, then continue stirring, away from the heat, until the butter and chocolate are completely melted; let cool for 10 minutes.
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5
In a big bowl, beat the eggs and sugar with an electric mixer on medium speed; continue beating until the sugar has dissolved and the mixture is thick, about 5 minutes.
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6
Beat in the cranberry sauce, almond extract, and chocolate mixture, about 4 minutes, scraping down the sides of the bowl as needed.
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7
Using a wooden spoon or rubber spatula, stir in the flour mixture just until incorporated; do not beat.
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8
Pour batter into the prepared pan, spreading it gently to the corners.
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9
Bake for 25 minutes or until a pick comes out clean.
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10
Set pan on a wire rack to cool for at least 30 minutes.
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11
Cut brownies into 24 pieces while they are still in the pan.
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12
Carefully remove them with an offset spatula.
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13
Serve immediately or let them cool completely before covering with plastic wrap for storage.
