Melt the chocolate and butter together in a heatproof bowl over simmering water (or in the microwave in short bursts). Stir until smooth.

Whisk in the sugar, then the eggs one at a time, followed by the vanilla extract.

Sift in the flour, cocoa powder, and salt. Gently fold together until just combined.

Stir in the orange zest, orange juice, and dried cranberries.

Pour the batter into a parchment-lined 8×8-inch (20×20 cm) baking pan. Sprinkle a few fresh or frozen cranberries on top if desired.

Bake at 350°F (180°C) for 25–30 minutes, until the edges are set but the center is still slightly fudgy.

Cool completely before slicing.

In a small saucepan, combine ¼ cup sugar and ¼ cup water. Heat until the sugar dissolves, then let it cool slightly.

Add the cranberries and toss to coat. Remove with a slotted spoon and spread out on a wire rack or parchment paper. Let them dry for about 1 hour, until sticky.

Roll the sticky cranberries in granulated sugar until evenly coated.

Let them dry completely — they’ll look frosty and sparkle like snow! ❄️

Arrange the sugared cranberries on top of the cooled brownies and add a few fresh rosemary sprigs for a mini “Christmas tree” look.

For extra winter magic, lightly dust with powdered sugar before serving.