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Cranberry brownies drizzled in cranberry glaze.

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 1x
  • Category: Squares
  • Cuisine: American

Description

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


Ingredients

Scale

Cranberry Brownies:

4 ounces (113g) semi-sweet chocolate

1/2 cup (113g) unsalted butter

3/8 cup (53.5g) all-purpose flour (6 tablespoons)

1/3 cup (35g) Dutch-processed cocoa powder

1/4 teaspoon salt

3/4 cup (150g) granulated sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/4 cup (32.5g) dried cranberries

Cranberry Glaze:

1/4 cup (25g) fresh cranberries

1/4 cup (35g) fresh blackberries

3/4 cup (95g) confectioner's sugar


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.

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.

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.

Add the sugar and whisk together until smooth. If the glaze is not runny enough, add water 1/8 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.



Notes

This recipe makes 12 small squares or 9 large squares.

Nutrition

  • Serving Size:
  • Calories: 190
  • Sugar: 27.8 g
  • Sodium: 63.4 mg
  • Fat: 11.8 g
  • Carbohydrates: 33.9 g
  • Protein: 2.4 g
  • Cholesterol: 51.3 mg
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