Cranberry Brownies
Decadent, fudgy, and bursting with tart berry flavor, these Cranberry Brownies are a must-try twist on the classic dessert. Made with rich semi-sweet chocolate, a blend of granulated and brown sugar, and a hint of vanilla, these brownies achieve the perfect balance of sweetness and depth. The addition of fresh or dried cranberries adds a tangy contrast that elevates every bite, while optional chopped walnuts provide a satisfying crunch. With a quick prep time of just 15 minutes and easy-to-follow steps, these brownies are ideal for both casual snacking and holiday gatherings. Whether served as a standalone treat or paired with a scoop of vanilla ice cream, these cranberry-infused brownies are sure to become your new favorite dessert. Perfect for satisfying your chocolate cravings while introducing a burst of fruity freshness!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 200 grams Semi-sweet chocolate chips
- 200 grams Granulated sugar
- 100 grams Brown sugar (packed)
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract
- 100 grams All-purpose flour
- 30 grams Cocoa powder (unsweetened)
- 0.5 teaspoon Salt
- 120 grams Fresh or dried cranberries
- 50 grams Chopped walnuts (optional)
Instructions
Preheat your oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
In a heatproof bowl, melt the butter and semi-sweet chocolate chips together using a microwave (in 30-second intervals, stirring each time) or a double boiler until smooth. Let it cool slightly.
Add the granulated sugar and brown sugar to the melted chocolate mixture and whisk until combined.
Whisk in the eggs, one at a time, followed by the vanilla extract, until the mixture is smooth and shiny.
In a separate bowl, sift together the flour, cocoa powder, and salt.
Gradually fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix. Stop mixing as soon as you no longer see streaks of flour.
Gently fold in the cranberries and walnuts (if using).
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Bake for 22-25 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs. Be careful not to overbake for fudgy brownies.
Allow the brownies to cool completely in the pan before lifting them out using the parchment paper overhang. Cut into 12 squares and serve.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
3956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.5 g | 263% | |
| Saturated Fat | 101.2 g | 506% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 1445 mg | 63% | |
| Total Carbohydrate | 550.0 g | 200% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 411.4 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 287 mg | 22% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1242 mg | 26% | |
*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.
