Andy Klapper's Cranbery Brownies

1 1/3 cup cranberries
1/2 cup sugar
6 ounce bittersweet chocolate (I prefer 60% or 70% cocoa content).
1/2 cup butter plus 1 Tbs
3 eggs
1/4 cup sugar
1/2 cup flour
1/4 cup sugar
1/8 tsp cream of tartar
(Optonal: 4oz plus or minus a few ounces of chopped bittersweet chocolate or chocolate chips)

Chop cranberries finely (eg by cuisinart) and add 1/2 c sugar.
Let sit for at least 1/2 hour.
Heat oven to 330 degrees on convection/bake
(350 degree in a conventional oven)
Melt chocolate with butter.
Butter a 9x9 inch baking dish.
Separate eggs.
Beat 1/4 cup sugar with egg yolks until the mixture turns thick and pale.
Add cranberries and mix well.
Add chocolate/butter mixture and mix well.
Add flour and mix gently.
Beat egg whites with cream of tartar until soft peaks are formed.
Beat 1/4 cup sugar into egg whites until stiff peaks are formed.
Gently fold the beaten egg whites into the batter.
Pour the batter into the baking dish.
(gently stir in the optional chocolate).
Bake 30 minutes or until a toothpick comes out barely moist.
(33-35 minutes in a conventional oven)