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–+ servings
Fudgy chocolate brownies with cranberries, white chocolate, and pecans.

Cranberry Brownies

Amanda
These fudgy cranberry brownies are packed with fresh or frozen cranberries, creamy white chocolate, and toasted pecans. An easy holiday dessert that’s perfect for Thanksgiving and Christmas!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Course Dessert
Cuisine American
Servings 16 small 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.

Notes

*if not weighing the flour, use the fluff and spoon method. Start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off. 
Use a Metal 8x8 Baking Pan: Metal pans conduct heat better than glass or ceramic, ensuring even baking and a nicely set texture.
Beat Eggs with Sugar: Whisk the eggs and sugar together until light, this will help dissolve the sugar.
Chop Chocolate and Pecans: make sure the chocolate and pecans are chopped into pieces for even distribution throughout the batter.
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.
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