Preheat oven to 350° F / 180° C. Line an 8 x 8-inch square tin with baking parchment and set aside until ready to use.

Cranberry Compote:

In a medium saucepan, combine cranberries, sugar, and orange juice.

Bring to a boil, then reduce heat to low. Simmer for 6-7 minutes, or until cranberries burst, juices evaporate, and compote thickens.

Transfer compote to a bowl and set aside to cool.

Brie Cream:

In a food processor, mix softened Brie on high speed until smooth and creamy. Add confectioner’s sugar, milk, and egg yolk, and mix until well combined.

Transfer mixture to a large bowl and whisk in the orange zest and flour. Set aside while you prepare the batter.

Brownie Batter:

In a medium saucepan, melt the butter over medium-low heat.

Stir in the chocolate.

With a whisk, continue stirring gently until chocolate has completely melted. Remove from heat.

In a large mixing bowl or the bowl of a stand mixer, whip the eggs until frothy.

Add the sugars and vanilla and mix on high speed until well combined.

Sift in the flour and salt and mix until just incorporated. With a rubber spatula, scrape down the sides of the bowl and mix again.

Add the melted chocolate mixture and mix until just combined. With a rubber spatula, scrape the bottom of the bowl, then mix again.

Assembly:

Reserve 3-4 tablespoons of the brownie batter. Pour the rest of the batter into the prepared tin, using a rubber spatula to scrape the bowl clean.

Spoon the brie cream on top of the brownie batter, distributing the cheese mixture evenly across the entire surface. Some of the brownie batter should still be visible.

With a teaspoon, drop spoonfuls of the cranberry compote on top of the brownie batter, distributing clumps of the compote evenly across the entire surface. Some of the brie cream and the brownie batter should still be visible.

With a teaspoon, drop the reserved brownie batter on top of the cream and compote.

Use a knife to swirl the mixtures together, creating a marble effect.

Press the pecan halves on top.

Bake in preheated oven for 40 – 45 minutes, or until a cake tester or toothpick comes out almost clean. You’ll still see some crumbs on the toothpick, and the center of the brownie pan will still jiggle slightly.

Transfer tin to a wire rack. Allow to cool completely before serving, at least 4 hours.

Store leftover brownies in an airtight container in the refrigerator, layered between sheets of parchment, for up to three days. Leftovers can also be wrapped in foil and frozen.