These Cranberry Brownies check every box. The method is straightforward, the ingredients are balanced, and the results come out perfect every time. These are my go to cranberry brownies for Thanksgiving dessert tables and Christmas cookie trays!
What makes this recipe stand out is the flavor pairing. Tart cranberries, white chocolate, and the richness of toasty pecans, is nothing short of amazing. It’s one of those combinations that feels both sophisticated and comforting, the kind of dessert that earns compliments wherever you bring it!
Love treats like this? Check out my Christmas blondies, cranberry white chocolate cheesecake, cranberry white chocolate muffins, strawberry jam tart, brownies with cream cheese frosting, puppy chow recipe, and chocolate cranberry cake!
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Why You’ll Love These Cranberry Brownies
- Decadent Fudginess: The brownies are incredibly rich and fudgy, satisfying all your chocolate cravings!
- Perfectly Balanced Flavor: The tart cranberries add a tangy pop that balances the sweetness, making every bite exciting.
- Easy to Make: This recipe is straightforward and doesn’t require any complicated steps, making it perfect for bakers of all levels.
- Crowd Pleaser: If you're looking for cranberry dessert ideas, these are it!
Equipment
Using a kitchen scale is great for baking these brownies because precise measurements of flour and cocoa powder directly affect their texture. Brownies require a delicate balance, and even a slight variation in dry ingredients can lead to inconsistencies—too much flour can make them dry, while too little can result in a gooey mess. Weighing your ingredients ensures accuracy, allowing you to achieve that perfect fudgy consistency every time. Plus, it makes the process easier and less mess!
Cranberry Brownies Ingredients
*this recipe has been updated to using all cocoa powder
- Butter and Vegetable Oil: The combination ensures a fudgy texture while adding moisture. The butter enhances flavor, and the oil helps keep the brownies soft.
- Fresh or Frozen Cranberries: Fresh or frozen cranberries add a tart burst that beautifully contrasts the sweetness of the brownies!
- Cornstarch: Helps the final texture, don't leave it out!
- Toasted Pecans: Toasting the pecans intensifies their nutty flavor and adds a crunch, enhancing the overall texture of the brownies. You can omit if needed.
- Granulated Sugar: The sugar not only sweetens the brownies but also contributes to the chewy texture, making every bite irresistible.
- White Chocolate, semisweet, or dark: Use high quality white chocolate chips or a chopped bar. Dark chocolate and semisweet chocolate also works!
- Cocoa Powder: dutch processed cocoa powder adds deep chocolate flavor and super fudgy texture.
See recipe card below for quantities.
Fresh, Frozen, or Dried Cranberries?
Fresh or frozen cranberries are the best choice for these. They bake into juicy, tart bursts that balance the rich chocolate and sweet white chocolate. I don’t recommend dried cranberries for this recipe. They are much sweeter and chewier, so you lose that tart pop that makes these brownies so special.
Cranberry Brownie Variations
- Dark chocolate cranberry brownies: Swap the white chocolate for dark chocolate for a richer, more intense brownie, or use milk chocolate for a sweeter, creamier one.
- Cranberry orange brownies: Add the zest of one orange to the batter. Cranberry and orange are such a classic holiday combo!
- Cranberry sauce swirl: Have leftover Thanksgiving cranberry sauce? Swirl a few spoonfuls on top of the batter before baking for a pretty, tangy swirl.
- Cranberry cheesecake brownies: Swirl a simple cream cheese layer into the batter for a creamy, tangy twist.
- Walnuts instead of pecans: Walnuts add a different nutty flavor and crunch. Always toast them first!
- Cinnamon for a holiday touch: A dash of cinnamon adds a warm, cozy spice. Cinnamon and chocolate are such an amazing combo!
- White chocolate drizzle: Drizzle melted white chocolate over the top and add a few fresh cranberries for a festive Christmas look.
This recipe has not been tested with other substitutions. These are just suggestions.
How to make cranberry brownies!
Step 1. Preheat the oven to 325°F. Line a 8X8 metal baking pan with parchment paper and coat it with nonstick cooking spray. In a microwave safe bowl, combine the butter and sugar. Microwave for about 1 minute, until the butter is fully melted. Add the eggs and egg yolk and whisk vigorously for a full minute; this step is what gives the brownies their shiny, crackly top.
Step 2. Whisk in the vanilla, espresso powder, then stir in the oil and cocoa powder until smooth.
Step 3. Using a rubber spatula, fold in the flour, cornstarch, and salt until just combined.
Step 4. Fold in the cranberries, chocolate, and pecans. Spread the batter evenly in the prepared pan. Bake for about 30 minutes, until the brownies are set and a cake tester inserted in the center comes out with moist crumbs. Be careful not to over bake.
Hint: Roughly chop the cranberries to make it easier to cut the brownies. Let the brownies cool completely in the pan so they firm up before you cut and serve them.
Chocolate Cranberry Brownies Pro Tips
- Use a Metal 8x8 Baking Pan: Metal pans conduct heat better than glass or ceramic, ensuring even baking and a nicely set texture.
- Mind the Mixing: Avoid over mixing the batter; mix just until combined to keep the brownies tender and fudgy.
- Watch the Heat: Be careful not to overheat the chocolate and butter mixture; gently melt them together to prevent seizing or burning.
- Beat Eggs with Sugar: Whisk the eggs and sugar together until light, this will help dissolve the sugar.
- Chop White Chocolate and Pecans: make sure the white chocolate and pecans are chopped into pieces for even distribution throughout the batter and a pleasant texture.
Cranberry Brownies FAQs
The brownies will continue baking when they come out of the oven and firm up after cooled down. A few moist crumbs should be attached the to the toothpick and the top will look set.
Yes! Make sure to use a metal baking pan and add on 5-10 minutes and go from there.
If you like cold brownies, you can store them in the refrigerator for a couple days. Store in an airtight container on the counter at room temperature for up to 2 days. Freeze in an airtight container for up to 2 months.
I don’t recommend it. Dried cranberries are sweeter and chewier, so you lose the tart, juicy pop that fresh or frozen cranberries give these brownies.
No need to thaw! Cut them in half and fold them right into the batter.
Yes! They stay fresh at room temperature for up to 2 days or in the freezer for up to 2 months, so they’re perfect to bake ahead for Thanksgiving or Christmas.
Storage
Room Temperature
The brownies should be cooled down before placing in an airtight container. They will stay fresh up to 5 days.
Refrigerator
If you love cold brownies, place in an airtight container for up to 4 days.
Freezer
Wrap the cooled down brownies well, place in an airtight container for up to 2 months.
Related
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📖 Recipe
Cranberry Brownies
Equipment
- 8X8 metal baking pan
- Parchment Paper
- Measuring cups or kitchen scale
- Measuring Spoons
- Handheld or stand mixer
Ingredients
- 5 tablespoons (70 grams) unsalted butter
- 1 and ¼ cups (260 grams) granulated sugar
- 2 large eggs plus 1 egg yolk cold
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso or instant coffee optional, makes the chocolate flavor pop
- ⅓ cup (75 grams) vegetable oil
- ¾ cup (75 grams) cocoa powder, dutch processed is best
- ½ cup (63 grams) all purpose flour if not weighing, use the fluff and spoon mehtod, see notes
- 1 tablespoon cornstarch
- ½ teaspoon fine kosher salt
- ¾ cup (90 grams) white or dark chocolate chips
- ¾ cup (85 grams) fresh cranberries, roughly chopped
- ¾ cup (85 grams) toasted pecans, roughly chopped optional
Instructions
- Preheat the oven to 325°F. Line a 8X8 metal baking pan with parchment paper and coat it with nonstick cooking spray.
- In a microwave safe bowl, combine the butter and sugar. Microwave for about 1 minute, until the butter is fully melted. Add the eggs and egg yolk and whisk vigorously for a full minute; this step is what gives the brownies their shiny, crackly top. Whisk in the vanilla, espresso powder, then stir in the oil and cocoa powder until smooth.
- Using a rubber spatula, fold in the flour, cornstarch, and salt until just combined. Stir in the chocolate chips, cranberries, and pecans.
- Spread the batter evenly in the prepared pan. Bake for about 30 minutes, until the brownies are set and a cake tester inserted in the center comes out with moist crumbs. Be careful not to over bake.
- Let the brownies cool completely in the pan so they firm up before you cut and serve them.
Brittany says
These were so fudgy and the cranberries made them!! Love the contrast of flavors
Amanda says
love hearing that!! thank you!
Mimi W says
This was so easy to make and is absolutely delicious. Super fudgy and the cranberries add the most amazing sour contrast to all the sweetness.
Amanda says
Wow thank you for making so many recipes and leaving reviews!! How thoughtful and kind to take the time to leave reviews and make my recipes! I really appreciate it, happy holidays!!