Preheat your oven to 350°F. Line an 8x8 metal baking pan with parchment paper.

In a medium bowl, whisk together the all-purpose flour, espresso powder, cocoa powder, baking powder, and kosher salt until well combined. Set aside.

In a small saucepan, melt the unsalted butter over low heat.

Once the butter is melted, remove it from heat. Stir in the vegetable oil and vanilla extract. Pour this mixture over the chopped unsweetened chocolate, letting it sit for a minute before stirring until smooth. Set aside to cool slightly.

In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is pale in color, about 1 minute.

Gradually add the cooled chocolate mixture to the egg and sugar mixture, mixing until fully combined.

Gently fold in the dry ingredients until just combined, being careful not to over mix.

Fold in the toasted and chopped pecans, white chocolate chips or chopped bar, and cranberries until evenly distributed.

Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The top should look set.

Let cool completely before cutting.