Cranberry Brownies
Another delicious recipe from baker Amanda Seaman! These rich and fudgy brownies are the perfect dessert to bring to a friend’s house or to whip up for a cozy night in. Keep the pantry items listed below on hand and Cape Cod Select frozen cranberries in your freezer to be able to make these on a moment’s notice. These brownies are the perfect balance of sweet and tart thanks to our cranberries. Plus, we love Amanda’s suggestion of adding a touch of cinnamon to turn the recipe into Thanksgiving brownies. (Move over, pumpkin pie!)
Ingredients
- 1 cup (133 grams) all purpose flour
- ⅓ cup (31 grams) natural cocoa powder
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon instant espresso flavor to bring out the chocolate flavor
- 3 oz (89 grams) unsweetened chocolate chopped (must be unsweetened)
- 8 tablespoons (113 grams) unsalted butter
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup (222 grams) granulated sugar
- ¾ cup (89 grams) pecans toasted and chopped
- ¾ cup (90 grams) white chocolate high quality chips or bar chopped
- ¾ cup (80 grams) cranberries Cape Cod Select
45 mins
Total Time
20 mins
Prep Time
25 mins
Cook Time
16
Portions
Directions
- Preheat your oven to 350°F. Line an 8×8 metal baking pan with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, espresso powder, cocoa powder, baking powder, and kosher salt until well combined. Set aside.
- In a small saucepan, melt the unsalted butter over low heat.
- Once the butter is melted, remove it from heat. Stir in the vegetable oil and vanilla extract. Pour this mixture over the chopped unsweetened chocolate, letting it sit for a minute before stirring until smooth.
- Set aside to cool slightly.
- In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is pale in color, about 1 minute.
- Gradually add the cooled chocolate mixture to the egg and sugar mixture, mixing until fully combined.
- Gently fold in the dry ingredients until just combined, being careful not to over mix.
- Fold in the toasted and chopped pecans, white chocolate chips or chopped bar, and cranberries until evenly distributed.
- Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The top should look set.
- Let cool completely before cutting.