Rich chocolate brownies generously filled with tart cranberries and crunchy pecans make these Cranberry Pecan Brownies my current favorite dessert. Served plain or topped with ice cream and hot fudge sauce, I’ve made them several times this past month and every single person who has tasted them has raved over them. (Side note: I’m already running low on frozen cranberries. It’s time to stock up again!)
Who doesn’t love a rich, fudge brownie for a sweet snack? These brownies have been a huge hit this year and I don’t anticipate that changing any time soon. The cranberries that live in my freezer all year for the Cranberry Christmas Cake are going to have do double duty with these brownies next year.
The brownie base for this recipe has been my favorite for years. It’s a simple saucepan recipe that comes together in under 10 minutes, making it perfect for snacking any time of day.
For more cranberry treats check out this Nantucket Christmas Cranberry Pie and this Cranberry Apple Tart. This Cranberry Pudding Cake with Warm Butter Sauce and Apple Cranberry Bread are both on my list to try this year and these Oatmeal Cranberry Sandwich Cookies are on my must-try list as well.
- 1/4 cup butter
- 1 cups semi-sweet chocolate
- 1/2 cup light brown sugar
- 1 tablespoon vanilla
- 2 eggs
- 1/2 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1 cup cranberries
- 1/2 cup pecans chopped
- Gluten Free Alternative:
- 1/3 cup brown rice flour
- 3 tablespoons tapioca starch
- Preheat the oven to 325°F. Grease a 9x9 pan with butter or line with parchment. Melt the butter in a medium saucepan over medium-high heat. Add the chocolate chips and stir until melted. Remove from the heat. Add the sugar, vanilla, and stir until smooth.
- Whisk in the eggs. Add the flour and salt. Stir until well combined. Stir in your choice of add-ins.
- Pour into a well-greased or parchment lined pan. Bake for 28-30 minutes, until a toothpick inserted in the center of the brownies comes out with moist crumbs. Enjoy
COOK’S NOTE: These brownies will keep nicely in an airtight container at room temperature for several days. Alternatively, they can be wrapped airtight and frozen for up to 3 months. Thaw at room temperature before eating.
Frozen cranberries work well in this recipe. I toss the bag of fresh cranberries directly into the freezer after I buy them. The frozen cranberries can be added to the recipe without thawing.