Cranberry Brownies
Cranberry Brownies is an American recipe that serves 16. One portion of this dish contains approximately 3g of protein, 13g of fat, and a total of 238 calories. For 60 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Bakerita has 329 fans. Plenty of people really liked this hor d'oeuvre. Head to the store and pick up dark chocolate, eggs, light brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 20%, which is rather bad. If you like this recipe, take a look at these similar recipes: Cranberry cheesecake brownies, Cranberry-pistachio brownies, and Bittersweet Cranberry Brownies.
Servings: 16
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 cup chocolate covered cranberries (or substitute with chocolate chips)
1 tablespoon cocoa powder
1 cup fresh or frozen cranberries
6 oz. dark chocolate, coarsely chopped
2 eggs
⅔ cup (2¾ oz.) all-purpose flour
¾ cup (5¼ oz.) granulated sugar
¼ cup (2 oz.) light brown sugar
½ teaspoon salt
½ cup (4 oz.) unsalted butter
1 teaspoon vanilla extract
Equipment:
baking pan
whisk
bowl
oven
microwave
spatula
toothpicks
knife
Cooking instruction summary:
Preheat oven to 350F. Line with parchment and lightly grease an 8x8 baking pan.In a medium bowl, whisk the flour, salt, and cocoa powder together.Put the chocolate and butter in a large glass bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and butter are completely melted and smooth. Add the sugars. Whisk until completely combined. The mixture should be room temperature.Add 2 eggs to the chocolate mixture and whisk until combined. Add the vanilla and stir. Do not overbeat the batter at this stage or your brownies will be cakey.Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Fold in the chocolate covered cranberries and fresh cranberries.Bake in preheated oven for about 30 minutes or until a toothpick comes out with moist crumbs attached.Cool brownies completely before cutting into 16 equal squares with a very sharp knife.Brownies will keep in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Step by step:
1. Preheat oven to 350F. Line with parchment and lightly grease an 8x8 baking pan.In a medium bowl, whisk the flour, salt, and cocoa powder together.
2. Put the chocolate and butter in a large glass bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and butter are completely melted and smooth.
3. Add the sugars.
4. Whisk until completely combined. The mixture should be room temperature.
5. Add 2 eggs to the chocolate mixture and whisk until combined.
6. Add the vanilla and stir. Do not overbeat the batter at this stage or your brownies will be cakey.Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Fold in the chocolate covered cranberries and fresh cranberries.
7. Bake in preheated oven for about 30 minutes or until a toothpick comes out with moist crumbs attached.Cool brownies completely before cutting into 16 equal squares with a very sharp knife.Brownies will keep in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Nutrition Information:
covered percent of daily need
