These cranberry brownies are deliciously dense and chewy, and loaded with rich brownie flavour. They are sprinkled throughout with cranberries and drizzled in a beautiful cranberry glaze. The verdict - these are absolutely amazing! Not to mention such a fun and festive dessert.

Cranberry brownies drizzled in cranberry glaze.

Cranberry brownies may be your new favourite treat to carry you through the holiday season. They are perfect for a Thanksgiving treat, or a festive wintertime, Christmas treat.

If you love this recipe, these brown butter apple blondies are probably something else you will really enjoy. Chewy like a brownie but with the flavours of an apple pie, they are sure to delight your tastebuds.

Jump to:

Ingredients
Variations
Instructions
Equipment
Storage
Tips for Success
Related
📖 Recipe

Close up of a cranberry brownie showing the denseness inside.

Ingredients

Semi-sweet chocolate
Unsalted butter
All-purpose flour
Dutch-processed cocoa - This differs from natural cocoa in that it has been treated with potassium carbonate, an alkaline solution. This has the effect of neutralizing the cocoa's natural acidity. It is richer in chocolate flavour and less bitter than natural cocoa powder. I highly recommend using it in this recipe.
Salt
Granulated sugar
Eggs
Pure vanilla extract - Try to use pure rather than artificial if you can. Pure vanilla extract adds the flavour and aroma of caramelized sugar and jasmine flowers.
Dried cranberries

Cranberry glaze:

Fresh cranberries
Fresh blackberries - Cranberries alone make a light, bright pink coloured glaze. I added blackberries to give it a deeper colour. You can use just cranberries if you prefer.
Confectioner's sugar

See recipe card below for quantities.

Dutch-processed cocoa

Buy Now →

pure vanilla extract

Buy Now →

Variations

Frozen berries - For the glaze, you can substitute the fresh berries with thawed frozen berries. However, keep in mind that frozen berries tend to release more liquid than fresh so you may have to add more confectioner's sugar to compensate. For the brownies, be sure to use dried cranberries.
Brownie cupcakes - This cranberry brownie recipe can also be made in cupcake form. Follow my brownie cupcakes from scratch recipe, folding in the dried cranberries before putting in the muffin pan. And swap the cherry-wine reduction for cranberry glaze.
Chocolate drizzle - These cranberry brownies would also be delicious drizzled in chocolate. In order for the chocolate to stay solid at room temperature, it must first be tempered. See my complete guide on how to temper chocolate for step-by-step instructions on how to do this.

A close up of cranberry brownies drizzled in cranberry glaze.

Instructions

A baking dish lined with parchment paper.

Preheat your oven to 325°F / 165°C with the rack in the middle. Line a 9" square, metal baking dish with parchment paper.

Chopped chocolate and butter cut into large pieces.

Roughly chop the chocolate and cut the butter into large pieces.

A rubber spatula stirring melted butter and chocolate in a saucepan.

Melt the semi-sweet chocolate and the butter together in a saucepan over low heat, stirring occasionally. As soon as it has melted remove the pan from the heat and set it aside.

Sifted, dry ingredients in a mixing bowl.

Sift the flour, Dutch-processed cocoa, and salt into a small bowl. Set aside.

Eggs, sugar, and vanilla whisked together in a mixing bowl.

Crack the eggs into a large mixing bowl and add in the sugar and vanilla extract. Whisk them together very well until they become thick and pale in colour.

Wet ingredients combined together in a mixing bowl.

Stir in the melted chocolate and butter mixture.

Then mix in the dry ingredients and stir until just incorporated. Be very careful to no overmix.

A rubber spatula gently folding dried cranberries into brownie batter.

Gently fold in the dried cranberries.

Brownie batter in a parchment paper-lined baking dish.

Spread the batter evenly into the prepared baking dish. Bake for about 25 minutes (oven times can slightly vary). Pull from the oven before an inserted toothpick comes out completely clean - there should be moist crumbs. Be careful to not overbake or you will lose the chewy texture.

Baked brownies cooling in a baking dish.

Let the brownies cool most of the way in the pan. It will be very delicate while cooling. Then carefully transfer to a cooling rack to cool the rest of the way.

Once the brownies have cooled, cut them into 16 small pieces or 9 large pieces. Wait until they have completely cooled before you add the glaze.

Cranberry Glaze

Place berries along with 1 tablespoon of water in a small saucepan over low heat. Cook for about 5 minutes, mashing them with a fork once they begin to soften.

Remove from the heat and press the berries through a fine mesh sieve to squeeze all the juices into a bowl. You can use a spoon to help squeeze out as much juice as possible.

A whisk combining berry reduction with confectioner's sugar.

Add the sugar and whisk together until smooth. If the glaze is not runny enough, add water ⅛ teaspoon at a time until you achieve the right consistency. If it is too runny, you can add a touch more sugar.

Use a spoon to drizzle the glaze over the cranberry brownies.

Equipment

To make this recipe you will need the following:

9" square metal baking pan - It is important to use a metal pan in this recipe as using a glass pan can affect the baking.
Kitchen scale or measuring cup set
Measuring spoons
Mixing bowls
Whisk
Rubber spatula
Sifter
Cooling rack

9" square metal baking pan

Buy Now →

sifter

Buy Now →

kitchen scale

Buy Now →

Storage

Store these cranberry brownies in an airtight container at room temperature for 3-4 days or in the refrigerator for up to a week. You can serve them chilled or at room temperature.

They can be frozen in an airtight, freezer-safe zip-top bag for up to 3 months. However, they will lose some quality of their texture over time.

If you plan to freeze them, I recommend waiting to add the glaze until after thawing.

Tips for Success

Weigh to be sure - You should always weigh ingredients like flour and sugar to get the best results. However, if you have to use a measuring cup rather than a kitchen scale, stir the ingredient to create air pockets then gently spoon it into the cup and level off the top. Do not scoop or you will get too much.
Don't overmix - As soon as you mix flour into any batter or dough it is so important to not overmix. Only mix until the flour has just been blended into the other ingredients.
Oven temperature - Make sure that your oven is properly preheated to the correct temperature.
Don't overbake - Overbaking is a quick way to lose moisture and tenderness in your baking. Start checking for doneness early and keep an eye on it. Ovens can vary in temperature and baking tin/tray material can affect how quickly things bake, as well.

Looking for other recipes like this? Try these:

📖 Recipe

Cranberry Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

Author: Asha
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12 squares
Category: Squares
Cuisine: American

Print Recipe

Description

These cranberry brownies are deliciously dense, chewy, and rich in brownie flavour. And they are drizzled in a beautiful cranberry glaze.

Instructions

Cranberry Brownies:

Preheat your oven to 325°F / 165°C with the rack in the middle. Line a 9" square, metal baking dish with parchment paper.

Roughly chop the chocolate and cut the butter into large pieces.

Melt the semi-sweet chocolate and the butter together in a saucepan over low heat, stirring occasionally. As soon as it has melted remove the pan from the heat and set it aside.

Sift the flour, Dutch-processed cocoa, and salt into a small bowl. Set aside.

Crack the eggs into a large mixing bowl and add in the sugar and vanilla extract. Whisk them together very well until they become thick and pale in colour.

Stir in the melted chocolate and butter mixture.

Then mix in the dry ingredients and stir until just incorporated. Be very careful to no overmix.

Gently fold in the dried cranberries.

Let the brownies cool most of the way in the pan. It will be very delicate while cooling. Then carefully transfer to a cooling rack to cool the rest of the way.

Once the brownies have cooled, cut them into 16 small pieces or 9 large pieces. Wait until they have completely cooled before you add the glaze.

Cranberry Glaze:

Place berries along with 1 tablespoon of water in a small saucepan over low heat. Cook for about 5 minutes, mashing them with a fork once they begin to soften.

Remove from the heat and press the berries through a fine mesh sieve to squeeze all the juices into a bowl. You can use a spoon to help squeeze out as much juice as possible.

Use a spoon to drizzle the glaze over the cranberry brownies.