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.
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.
Kitchen Tip: I use this saucepan and this baking pan to make this recipe.
Cranberry Pecan Brownie Recipe
- 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.
- Whisk in the eggs. Add the flour and salt. Stir until well combined. Stir in the cranberries and pecans.
- 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.
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 Brownies
Ingredients
- ¼ cup butter
- 1 cups semi-sweet chocolate
- ½ cup light brown sugar
- 1 tablespoon vanilla
- 2 eggs
- ½ cup all-purpose flour*
- ¼ teaspoon kosher salt
- 1 cup cranberries
- ½ cup pecans chopped
*Gluten-Free Alternative:
- ⅓ cup brown rice flour
- 3 tablespoons tapioca starch
Instructions
- 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 to the butter and stir until melted. Remove from the heat. Add the sugar and vanilla, and stir until smooth.
- Whisk in the eggs. Add the flour and salt. Stir until well combined. Stir in the cranberries and pecans.
- 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.
Virginia says
Why do you reference a 9 x 13 pan(Amazon ad) that you say you use and then in the recipe refer to a 9 x 9 pan. Which should I use?
Mary Younkin says
I do use a 9×9 for this recipe. Here is the correct link for that: https://amzn.to/3jIHwXk
Julie says
Recommendation for vegan egg?
Mary Younkin says
Hi, Julie! I haven’t tried using vegan egg substitutes in these brownies, but flaxseed egg or mashed banana might work in a pinch. Happy baking!
Kim Gons says
Made these last night and they came out perfect! Moist and just the right balance of cranberry tartness! Will definitely be making these again! Note: I didn’t have a 9×9 pan, but an 8×8 works just fine.
Mary Younkin says
I’m so glad that the brownies were a hit, Kim. Glad you were able to make the recipe work with the pan you had. Happy baking!
MS says
SO yummy, just the right combination of tart and sweet!
Mary Younkin says
It’s a great balance of flavors, isn’t it? Happy cooking.
Rose-Ann Vassalotti says
I can’t wait to make these. I LOVE cranberries so much. Your recipes are terrific.
I really need to know the NUTRITION INFORMATION for the Cranberry Pecan Brownies. I list/ watch everything for myself and my doctors. I can fit them in with the information. Thank you so very much for your help. I can’t wait to try the apple cranberry tart, christmas cranberry cake, and OH my as many as I can. Merry Christmas. Peace and Happiness . Happy New Year
Mary Younkin says
Hi, Rose-Ann. I updated the recipe with the nutritional information. It should be at the bottom of the recipe card now. Happy baking, and happy holidays!