Cranberry Pecan Brownies

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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!)

Cranberry Pecan Brownies - get the recipe at barefeetinthekitchen.com

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.

Cranberry Pecan Brownies

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.

The cranberries are a tart counterpart to the rich chocolate fudgy brownies. It’s a fun surprise flavor and everyone who has tasted these brownies has given them rave reviews.

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.

Cranberry Pecan Brownies are generously filled with tart cranberries and crunchy pecans - get the recipe at barefeetinthekitchen.com

Kitchen Tip: I use this saucepan and this baking pan to make this recipe.

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.

Cranberry Pecan Brownie Recipe

  1. Preheat the oven to 325°F. Grease a 9×9 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.
  2. Whisk in the eggs. Add the flour and salt. Stir until well combined. Stir in your choice of add-ins.
  3. 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.

Cranberry Pecan Brownies

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Cranberry Pecan Brownies - get the recipe at barefeetinthekitchen.com

Cranberry Pecan Brownies

4.93 from 13 votes
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Servings: 12 -16 servings

Ingredients 

  • 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

Instructions

  • 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

Notes

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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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Cranberry Pecan Brownies are a tart, sweet, crunchy treat that no one can resist! get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Shelby says

    These sound so delicious. I want to make them for Christmas but I’m having to avoid dairy right now. Can you use ghee instead of regular butter?

  2. Misty says

    Hello! I made these exactly this way, and also made batch that substituted almond extract for the vanilla and slivered almonds for the pecans. Holy cow! Both versions are amazing! How do you recommend that I can make these a chewier consistency?5 stars

  3. Usha says

    I baked these brownies yesterday and came out good. I used frozen cranberries, (left them on counter top while i did the prep work) and it was difficult to stir them in the batter. As soon as I added cranberries, batter became a lump. Nevertheless, brownies came out great. Thanks for the recipe. I also baked your Christmas cranberry cake.5 stars

  4. Carla says

    The recipe says 9×9 but the link to the pan you use shows a 9x 13. Just wanted to make sure. If the recipe is for a 9×9 how much extra should I add to make enough for 9×13?

    • Mary says

      There should be 9 and 10 inch options for that pan through the link. That said, you’ll just double the recipe for a 9×13 pan. It works perfectly. The brownies will be slightly thicker, but still delicious. I typically double this recipe and bake in a 9×13 pan.

  5. Brian Dewit says

    As a cranberry grower I would like to thank you for your enthusiasm in using cranberries in so many different recipes! Keep up the amazing work.

  6. Cindy says

    This is the best way to have chocolate for Thanksgiving! I made these last year and they were eaten right up. The second time I made them, I used frozen fresh cranberries, and they made the brownies a little too “wet”, and they had a tendency to break apart. Is there anything I can do to prevent that from happening with the frozen berries?
    We still ate the over-moist brownies. You never want to waste chocolate!

    • Mary Younkin says

      I’m so happy that you love these brownies as much as we do, Cindy! I would probably toss those frozen cranberries in a strainer in the sink as I started the recipe and allow them to thaw a bit before mixing them into the recipe. Maybe even try blotting them lightly with a paper towel?

  7. Clare says

    This were delicious! A new favorite for sure. Just one question. It is a tablespoon of vanilla (not a teaspoon)? I made as written but wondering if it needs this much.5 stars

  8. Karleen says

    I’m not sure this is going to work, but I doubled the recipe & using a 9×13 glass dish. Thinking good thoughts!

  9. JuliaK says

    They are in the oven baking. A friend in another part of the state wants me to make them first. Lol glad she & hubby are 4 hours away. The two of us have them all for us. Well, I may be lucky to get two.
    Fabulous and easy recipe.5 stars

  10. Regina says

    These brownies are the best! I love pairing chocolate with fruit, and the chocolate and cranberry combo works really well. They’re not super sweet. I used frozen cranberries without any problems and omitted the pecans since I didn’t have any on hand. It’s hard to keep brownies looking pretty when cutting, so to avoid that issue I baked them in a cupcake pan using liners at 325° for approx 24 minutes. I had enough batter for 12 single serve brownies. I kept checking on them after 18 min so that they didn’t overtake. No mess, super easy, and deliciously perfect!5 stars

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