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.
Notes
Nutrition
Averie @ Averie Cooks says
These look amazing! I am on the hunt BAD for fresh cranberries but it’s a few weeks too early. Do you havwe a favorite brand/store where you source your frozen ones? I have to make a recipe with cranberries and am striking out!
Mary says
I happened to see them in a grocery store yesterday (I’m in NY right now and they were at Wegmans), but I have yet to find any frozen ones to buy year round. I buy at least a dozen bags each year and stack them in the freezer to use later. If you were closer, I’d share!
Averie @ Averie Cooks says
Thank you and I am going to start hunting for anything I can get my hands on. Getting desperate for a brand shoot!
sue | theviewfromgreatisland says
Pinning these gorgeous brownies, then I’m heading to the kitchen to make them!
Joanne says
Hi! What kind of simi-sweet chocolate chips do you prefer to bake with?
benjy ashley says
can’t wait to try it 10/4/17
Salgados Congelados says
I am not a really fan of pecans, but I love brownies and sure I try your recipe :3
Christina says
Man, those brownies wouldn’t last 5 seconds in this house. They look amazing! I’ve never added cranberries to brownies before but it sounds delicious! What a perfect fall and winter treat 🙂
Debbie says
I’m going to make these for Christmas! Can’t wait to try it..
Sandra Reuther says
The Brownies are wonderful. The tart bite of the cranberry is so delicious with the chocolate and they are very easy to make.
Denise says
So, excited to try this! I’ve added dry cranberries with pecans before, but of course, fresh will be better!
I was able to purchase fresh cranberries at Costco – 2# sized bag.
Rhonda says
These brownies are so festive and delicious! I made them for Christmas and am making them now for a New Year’s Eve party. Thanks for sharing!
João Vieira says
So beautiful picture
Ghislaine says
Is it really 1 tablespoon of vanilla or should it read a teaspoon?
Mary says
I use one tablespoon, but you are welcome to reduce that. It will work fine either way, a tablespoon just gives it even more flavor.
ana santos says
Oh my god
So beautiful
Maria Eloisa says
Incredibly delicious.
I recommend to everyone who wants a fast and easy recipe.
imobiliaria em pelotas says
You’re just amazing.
Angella says
I like your recipe abd I want to make brownies this week but I have a question: do I have to cool the mixture before I add the eggs or is it OK to add the eggs into the hot mixture without any problem?
Thanks
Mary says
I typically don’t wait to add the eggs, just stir them in quickly and they’ll be fine.
SANDRA KELTZ says
I tried this with frozen cranberries. Was a mess to fold in, as it made the chocolate so stiff. I wouldn’t recommend anyone using frozen. Go ahead and thaw first. My first go with this recipe was fabulous. The second time I thought what the heck, it says frozen would work just as well. Big mistake. I was barely able to get the batter into the baking dish, chocolate everywhere. Just thaw first.
ChakaK says
These are a favorite… Every time I make them!