- Cooking spray, for coating the pan
- 1/2 cup all-purpose flour, plus more for coating the pan
- 1/8 cup almond meal
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/8 cup packed brown sugar
- 2 tablespoons plus 2 teaspoons vegetable oil
- 1/2 cup coconut milk
- Zest of 1 medium-sized orange
- 2 teaspoons orange juice
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract (optional)
- 1/3 cup canned cranberry sauce
Preheat the oven to 350 degrees.
Coat the entire bottom of a brownie pan with cooking spray. Sift some flour through a fine-mesh sieve and using a pastry brush, carefully cover the pan with flour. In a medium-sized bowl, sift together the flour, almond meal, baking powder, baking soda, salt, and sugars. Whisk to mix.
In another bowl, whisk together the oil, coconut milk, zest, juice, and vanilla extract. If using, add the orange extract. Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk until the mixture is smooth.
Fill the pan cavities until just over ½ full. Tap the pan on the counter lightly 10 times and give it a little shake to knock out any air bubbles. Place in the oven and bake until golden and a toothpick inserted in the center comes out clean, about 20-25 minutes.
Remove from the oven and transfer to a cooling rack. Allow to cool for 10 minutes, then slide a knife around the edge of each brownie, flip the pan over, and bang with vim and vigor to the release squares. Cool completely on the rack.
Spoon the cranberry sauce into a plastic bag. Snip off ¼-inch from a corner and pipe the sauce onto each square, leaving about ¼-inch of a border. Use toothpick to even out the edges. Store covered at room temperature for a day.