Description
Indulge in these rich, fudgy cranberry brownies, bursting with tart cranberries for a delightful contrast. Perfect for holidays or any time you crave a decadent treat.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen cranberries
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line with parchment paper.
- In a large bowl, whisk together the melted butter and sugar until well combined. Stir in the vanilla extract.
- Beat in the eggs one at a time until the mixture is smooth and glossy.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the cranberries and nuts (if using).
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter).
- Let the brownies cool completely in the pan before cutting into squares.
Notes
- For an extra fudgy brownie, do not overbake.
- If using frozen cranberries, do not thaw before adding to the batter.
- Store cooled brownies in an airtight container at room temperature for up to 3 days.
- These brownies also freeze well. Wrap individual squares tightly in plastic wrap and then in foil.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 30g
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g