Get ready to indulge in these amazing cranberry brownies! They’re packed with rich chocolate flavor and have the perfect fudgy texture. Each bite is a burst of tart cranberries that balances out the sweetness, while creamy white chocolate adds a dreamy touch. And let’s not forget the toasted pecans—those crunchy bits take it to the next level! Cranberry chocolate is such an underrated combo!!
These brownies aren’t just a dessert; they’re a total vibe, whether you’re chilling at home or hanging out with friends. The combo of tangy cranberries, luscious chocolate, and crunchy nuts is simply irresistible. Cranberry baking is the best! Treat yourself to these cranberry brownies—you totally deserve 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 Nutella cheesecake brownies, and chocolate cranberry cake!
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Why you'll love this cranberry brownie recipe
- 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.
- Creamy White Chocolate: White chocolate brings a smooth, dreamy sweetness that complements the dark chocolate beautifully.
- Crunchy Pecans: Toasted pecans add a needed crunch, enhancing the overall texture and flavor of the brownies.
- Easy to Make: This recipe is straightforward and doesn’t require any complicated steps, making it perfect for bakers of all levels.
- Crowd-Pleaser: With its unique flavors and textures, this treat is sure to impress friends and family. Great for any occasion, from cozy nights in to parties and potlucks.
Equipment
Using a kitchen scale is great for baking these cranberry 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!
Ingredients
- Unsweetened Chocolate: Provides a rich, deep chocolate flavor essential for that classic brownie taste.
- Butter and a Bit of Vegetable Oil: The combination ensures a fudgy texture while adding moisture. The butter enhances flavor, and the oil helps keep the brownies soft.
- Cape Cod Select Frozen Cranberries: These high-quality frozen cranberries add a tart burst that beautifully contrasts the sweetness of the brownies! They are my favorite cranberries to bake with.
- Baking Powder: Don't skip the baking powder, a little goes a long way, without it the add ins don't have enough room and the brownies will be too dense.
- Toasted Pecans: Toasting the pecans intensifies their nutty flavor and adds a delightful crunch, enhancing the overall texture of the brownies.
- Granulated Sugar: The sugar not only sweetens the brownies but also contributes to their chewy texture, making every bite irresistible.
See recipe card below for quantities.
Substitutions
- Milk Chocolate or Dark Chocolate: Swap white chocolate for milk chocolate for a sweeter, creamier brownie, or use dark chocolate for a richer, more intense flavor.
- Walnuts Instead of Pecans: Substitute walnuts for a different nutty flavor and texture, adding a classic twist to your brownies, always toast them.
- Cinnamon for a Holiday Touch: Add a dash of cinnamon to the batter for a warm, cozy spice that screams a festive vibe, I'm thinking Thanksgiving brownies! Cinnamon chocolate is such an amazing combo.
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Let's make cranberry brownies!
Step 1. Preheat your oven to 350°F. Line an 8x8 metal baking pan with parchment paper.
In a medium bowl, whisk together the all-purpose flour, espresso powder, cocoa powder, baking powder, and kosher salt until well combined. Set aside.
Step 2. In a small saucepan, melt the unsalted butter over low heat.
Once the butter is melted, remove it from heat. Stir in the vegetable oil and vanilla extract. Pour this mixture over the chopped unsweetened chocolate, letting it sit for a minute before stirring until smooth. Set aside to cool slightly. In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is pale in color.
Step 3. Gradually add the cooled chocolate mixture to the egg and sugar mixture, stirring until fully combined.
Step 4. Gently fold in the dry ingredients until just combined, being careful not to over mix.
Step 5. Fold in the toasted and chopped pecans, white chocolate chips or chopped bar, and cranberries until evenly distributed.
Step 6. Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely before cutting.
Hint: Chop the unsweetened chocolate into fine shards to make it easier to melt when pouring the butter on top.
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.
FAQ
How do I know when the brownies are done?
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.
Can the recipe be doubled and made in a 9X13 inch pan?
Yes! Make sure to use a metal baking pan and add on 10 minutes and go from there.
How do I store these cranberry brownies?
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 5 days. Freeze in an airtight container for up to 2 months.
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 cranberry 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
- 1 cup (133 grams) all purpose flour
- ⅓ cup (31 grams) natural cocoa powder
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon instant espresso flavor to bring out the chocolate flavor
- 3 oz (89 grams) unsweetened chocolate chopped (must be unsweetened)
- 8 tablespoons (113 grams) unsalted butter
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup (200 grams) granulated sugar
- ¾ cup (89 grams) pecans toasted and chopped
- ¾ cup(90 grams) white chocolate high quality chips or bar chopped
- ¾ cup(80 grams) Fresh cranberries I used Cape Cod Select Frozen Cranberries (do not use dried cranberries)
Instructions
- Preheat your oven to 350°F. Line an 8x8 metal baking pan with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, espresso powder, cocoa powder, baking powder, and kosher salt until well combined. Set aside.
- In a small saucepan, melt the unsalted butter over low heat.
- Once the butter is melted, remove it from heat. Stir in the vegetable oil and vanilla extract. Pour this mixture over the chopped unsweetened chocolate, letting it sit for a minute before stirring until smooth. Set aside to cool slightly.
- In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is pale in color, about 1 minute.
- Gradually add the cooled chocolate mixture to the egg and sugar mixture, mixing until fully combined.
- Gently fold in the dry ingredients until just combined, being careful not to over mix.
- Fold in the toasted and chopped pecans, white chocolate chips or chopped bar, and cranberries until evenly distributed.
- Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake for 22-26 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The top should look set.
- Let cool completely before cutting.
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!!