Cranberry Brownie Pie
Indulge in the ultimate fusion dessert with this Cranberry Brownie Pie—a decadent combination of rich, fudgy brownie and tangy cranberry topping that will take your taste buds on a bold flavor journey. The brownie base is made with melted semi-sweet chocolate and cocoa powder for an irresistibly dense and chocolatey texture, while a vibrant topping of fresh cranberries simmered with orange juice and maple syrup adds a delightful sweet-tart balance. Finished with a dusting of powdered sugar, this dessert is just as stunning as it is delicious, perfect for holiday gatherings or any time you’re craving a unique twist on traditional brownies. Ready in just over an hour, this dessert offers an impressive presentation with minimal effort, making it an irresistible choice for chocolate and fruit lovers alike!
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Recipe Information
Ingredients
- 8 tablespoons Unsalted butter
- 6 ounces Semi-sweet chocolate
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.75 cup All-purpose flour
- 2 tablespoons Unsweetened cocoa powder
- 0.25 teaspoon Salt
- 2 cups Fresh cranberries
- 0.5 cup Orange juice
- 0.25 cup Maple syrup
- 1 tablespoon Cornstarch
- 1 tablespoon Powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate together in 20-second increments, stirring after each session, until smooth. Let it cool slightly.
Whisk in the granulated sugar and brown sugar until combined. Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
Sift together the flour, cocoa powder, and salt in a separate bowl. Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Pour the brownie batter into the prepared pie dish and smooth the top with a spatula.
Bake in the preheated oven for 25-28 minutes, or until the edges are set but the center is slightly fudgy and a toothpick inserted comes out with moist crumbs. Let the brownie pie cool completely.
While the pie is cooling, make the cranberry topping. In a medium saucepan, combine fresh cranberries, orange juice, and maple syrup. Cook over medium heat for 8-10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens.
In a small bowl, whisk together the cornstarch and 2 tablespoons of water. Add the mixture to the saucepan and cook for another 1-2 minutes until the cranberry topping is glossy and thickened. Remove from heat and let cool.
Once the brownie pie has cooled, spread the cranberry topping evenly over the surface.
Garnish with powdered sugar by sifting it lightly over the cranberry topping before serving.
Slice and enjoy your Cranberry Brownie Pie!
Nutrition Facts
Calories |
3848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.2 g | 216% | |
| Saturated Fat | 92.1 g | 460% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 885 mg | 38% | |
| Total Carbohydrate | 580.3 g | 211% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 444.4 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 359 mg | 28% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2056 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
