Chocolate cranberry brownie
Chocolate cranberry brownies feature a rich dark chocolate base balanced with the tartness of dried cranberries, resulting in fudgy, indulgent treats. This easy recipe ensures delicious brownies perfect for any occasion.
Cook time 35 min
Prep time 30 min
Ingredients:
2/3 cup butter1 cup dark chocolate
1.25 cups all-purpose white wheat flour
1 tsp baking powder
1/3 cup dry cocoa powder
4 eggs
1/2 cup dried cranberries
1/2 cup brown sugar
Chocolate cranberry brownies combine the rich and indulgent flavors of dark chocolate with the tart and chewy texture of dried cranberries, creating a delightful balance of sweet and tangy. This recipe is easy to follow and results in fudgy, decadent brownies that are perfect for any occasion.
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal.
Place the butter and dark chocolate in a heatproof bowl. Melt them together either in a microwave, heating in 30-second increments and stirring in between, or using the double boiler method on the stove. Stir until smooth and well combined. Set aside to cool slightly.
In a medium bowl, sift together the all-purpose flour, baking powder, and dry cocoa powder. This will ensure that everything is well incorporated and free of lumps.
In a large mixing bowl, whisk the eggs and brown sugar together until the mixture becomes thick and pale. This should take a couple of minutes.
Gradually pour the melted chocolate and butter mixture into the egg and sugar mixture, stirring continuously until well combined.
Gently fold the dry ingredient mixture into the wet mixture until just combined. Be careful not to overmix.
Fold in the dried cranberries until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it (be careful not to overbake).
Allow the brownies to cool in the pan on a wire rack before cutting them into squares. Enjoy these deliciously rich and chewy chocolate cranberry brownies!
The combination of luscious dark chocolate and tart cranberries makes these brownies an irresistible treat. Whether served warm with a scoop of ice cream or at room temperature with a cup of coffee, these chocolate cranberry brownies are sure to be a hit with friends and family alike.
Chocolate cranberry brownie FAQ:
Bake the brownies at 350°F (175°C) for 25-30 minutes. A toothpick inserted into the center should come out with a few moist crumbs to ensure they're fudgy.
The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs. Be careful not to overbake to maintain their fudgy texture.
Yes, you can substitute dried cranberries with other dried fruits like cherries, raisins, or apricots. Just ensure the substitute complements the chocolate flavor.
Use a 9x9-inch baking pan for this brownie recipe. You can also use an 8x8-inch pan for thicker brownies, adjusting the baking time slightly as needed.
Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze them for up to 3 months.
Cooking Tips:
- Use high-quality dark chocolate to enhance the richness of the brownies.
- Soak the dried cranberries in warm water for 10-15 minutes before adding them to the batter to make them juicier and prevent them from burning during baking.
- Don’t overmix the batter after adding in the dry ingredients to avoid tough brownies.
- Check the brownies a few minutes before the end of the suggested baking time to prevent overbaking. A toothpick inserted into the center should come out with a few moist crumbs.
- Let the brownies cool completely in the pan before cutting to ensure clean slices.
Nutrition Facts
6 ServingsCalories 680kcal
Protein 12g
Carbohydrates 70g
Fiber 9g
Sugar 36g
Fat 40g
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