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Melt butter in a pan and allow it to turn to a slightly nutty brown colour. Remove from heat and combine with sugar.
Place sugar and melted butter into a bowl and add eggs one at a time, combining well between each addition.
Add flour and salt and mix until nearly fully combined. Add the chocolate chunks and cranberries into the mix and combine fully.
Pour mix into lined 8 inch square tin and bake at 160 degrees C for 25-30 minutes. You want a slight wobble in the centre when you take them out for these to be soft in the centre.
Leave to cool fully in the tray before placing on a wire rack to cool fully before transferring to the fridge for 1-2 hours or overnight.