Rich and Fudgy Cranberry Brownies
I’ve got another brownie recipe for you today. And it’s a good one! These rich and fudge cranberry brownies are sure to be the hit of your next holiday party.
A little bit tangy, a little bit sweet, a lot fudgy, they are a delicious explosion of flavors! And there’s just something so festive about cranberries.
Why You’ll Love Them:
First off, we’re talking about brownies. So what’s not to love? And before you dismiss this recipe as too complex for younger palates, know that many a child has asked for seconds and third of these amazing cranberry brownies.
The cranberry flavor is beautiful and it’s a wonderful complement to the rich, dark chocolate– yes, you must use dark chocolate, but it’s not overpowering or too pronounced. In fact, kids might have a hard time guessing what kind of berry this is.
But trust me, you will love the subtle cranberry flavor and the way the tartness of the berries brings out the sweetness of the brownies.
But this recipe is simple to make. So it’s an easy addition to the holiday table. A lot easier than say, making an apple pie. With all the time you save, you can whip up some sweet potato casserole with nut free streusel. Or just sit down and enjoy some baked brie with cranberries and a glass of wine while you listen to holiday tunes. I’m giving you permission to relax before the big dinner.
How to Make Cranberry Brownies:
Take note, for this recipe I use a different brownie recipe than for my best ever brownies. I find that that recipe results in cranberry brownies that are too fudge, almost to the point of being raw. And nobody wants a raw brownie. Well, that’s not true. I know plenty of people who like raw brownies, but I’m not one of them. Especially not when I’m serving cranberry brownies to guests.
You can see from the photos that even made with this recipe, these are rich, fudgy, decadent brownies. The cranberries bring extra moisture to the batter, so you need to counteract that moisture with some extra flour and a thicker chocolate mixture.
Begin by preheat the oven to 350º F and lining a 9 x 13 baking sheet with parchment. Let a little bit of the parchment hang over the ends for easy removal and cutting.
In a medium bowl, whisk together the flour, salt, cocoa powder, and baking powder and set aside
Then shave your chocolate. I like to use a box grater to shave chocolate. It results in nice., fine pieces and it makes quick work of the task. Put the shaved chocolate and pieces of butter in a large glass bowl and microwave for 30 seconds. Stir.
Continue with this process until the chocolate and butter are completely melted and smooth. Do not be tempted to heat for longer than 30 seconds at a time though. One of two things will happen. The butter will explode and make a mess of your microwave or the chocolate will burn. Trust me, I’m speaking from experience.
Add the sugar to the chocolate mixture and whisk until completely combined. The mixture should be room temperature. Allow it to cool for a few minutes if it is still hot. Then add the eggs and whisk until combined. Add the vanilla and stir.
Sprinkle the flour mixture over the wet ingredients. Using a rubber spatula or a wooden spoon, fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Do not overmix the batter at this stage or your brownies will be cakey. Fold in the fresh cranberries.
Transfer the batter to your prepared pan and bake the cranberry brownies in a preheated oven for about 30 minutes or until a toothpick comes out with moist crumbs attached. Some crumbs are okay. This is very fudge recipe.
Cool brownies completely before cutting into 24 equal squares with a very sharp knife. A plastic knife works great too.
Enjoy!
These decadent cranberry brownies are delicious with a cup of tea or a glass of milk. Or so I’m told. I’m not a milk drinker. But I do think the richness of the dessert would be contrasted nice with a big glass of cold milk.
They make a great addition to cookie plates and they store well.
Cranberry brownies are also a great gift to mail to friends. I mail a lot of cookies and I find that bar cookies always travel well.
You can also make this recipe ahead of time and store in the freezer for up to 3 months. I usually cut into squares first, wrap individual brownies in plastic wrap, and then freeze in a zipper bag. That makes it easy to enjoy a tasty cranberry brownie treat any time.
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Happy Eating!
Rich and Fudgy Cranberry Brownies
Ingredients
- 10 oz. dark chocolate coarsely chopped
- 1 cup butter melted (1 1/2 sticks)
- 2 cups granulated sugar
- 3 eggs
- 2 tsp vanilla extract
- 1 tsp salt
- 1/4 cup cocoa powder
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 2 cup fresh or frozen cranberries
Instructions
- Preheat oven to 350ºF. Line a 9 x 13 baking sheet with parchment.
- In a medium bowl, whisk the flour, salt, cocoa powder, and baking powder together. Set aside
- Put the chocolate and butter in a large glass bowl and microwave for 30 seconds. Stir. Repeat until the chocolate and butter are completely melted and smooth.
- Add the sugar and whisk until completely combined. The mixture should be room temperature.
- Add the eggs to the chocolate mixture and whisk until combined. Add the vanilla and stir.
- Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula or a wooden spoon, fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Do not overman the batter at this stage or your brownies will be cakey.
- Fold in the fresh cranberries.
- Bake in preheated oven for about 30 minutes or until a toothpick comes out with moist crumbs attached. Some crumbs are okay. This is very fudge recipe.
- Cool brownies completely before cutting into 24 equal squares with a very sharp knife.
- Brownies will keep in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
