Rich and Fudgy Cranberry Brownies
A decadent chocolate dessert with a fun holiday flair! Rich and fudge cranberry brownies are easy to bake and taste so yummy!
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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.
Notes
If you have trouble with brownies cooking through or you feel they are too fudge, you can add an additional 1/4 cup flour to help them set without changing any of the other ingredients.
Servings: 24 brownies