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
Susan Jones says
Are the cranberries whole, or are they chopped?
Mary says
Add the cranberries whole. Happy baking!
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?
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?
Cheryl @ PDD says
Made these for out-of-town visitors. They were a huge hit! Even my hubby, who doesn’t have a sweet tooth, can’t stay away from them!
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.
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.
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.
Mary Younkin says
I could never have too many cranberry recipes! We love them.
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?
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.
Mary Younkin says
I do use a tablespoon, Clare, but you are welcome to reduce it.
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!
Mary Younkin says
It will work beautifully, Karleen! I double it all the time.
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.
Mary Younkin says
I’m so glad that you love the brownies, Julia!
Leila says
I was wondering is half a cup flour is enough ? And can I use dried cranberry?
Thanks
Mary Younkin says
You only need a half cup of flour for this recipe, Leila. Unfortunately, you won’t have the same results using dried cranberries.
C A WOODS says
Soak dried cranberries in warm/hot water for about 30 min then drain the cranberries saving the liquid. I only use a little of the juice back into the recipe and drink the rest.
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!
Mary Younkin says
That’s awesome, Regina! I’m so happy to hear that you loved them.
CJ says
These are great. I added some bourbon. Next time I will add a little corn syrup for chewiness, and probably reduce the two eggs to 1 egg + two yolks. Might also add a chewy add-in, maybe orange-flavored craisins.
Mary Younkin says
I’m glad you are enjoying the brownies!
Kim says
Super fun and festive brownie! Super easy and one pot desert. The mix of the chocolate and cranberries is a great new twist on the ole standby of brownie.
Mary Younkin says
I’m so happy that you like the brownies, Kim! They’re still one of my favorites.
suzanne stack says
i had the same experience: toward the end of the mixing — i guess when i added the cranberries? — stirring almost came to a complete halt. if i had been using a plastic spoon or spatula it would surely have snapped in half. but it came out great.
Mary Younkin says
If the cranberries are frozen, the batter will definitely freeze up. It still works nicely though. I’m glad you liked the brownies, they’re one of our favorites, Suzanne.
Gabby says
So I must not have cooked mine long enough – instead of a brownie, mine came out more like fudge. No complaints here! They were delicious. Loved the pop of tartness from the cranberries. Will be making these again for Christmas and just may undercook them again!
Mary Younkin says
I’m glad they were a hit, Gabby. It does sound like they could’ve baked a little longer.
Mama Lorna says
Best brownies ever. I used walnuts instead of pecans and they were a huge hit. I also used a large glass measuring cup to melt the butter and chips in the microwave then just mixed the brownies in there. One dish clean up, Easy, and good.
Mary Younkin says
Sounds great Mama Lorna!
Barbara Klebon says
Mary,are the cranberries plain raw cranberries or dried? Thank you for sharing the recipe! Happy Thanksgiving!!
Mary Younkin says
Fresh or frozen cranberries are perfect in these brownies, Barbara.
Dia a says
Hi, your brownies look amazing, but I just would like to know if by the add-ins you mean the pecan and the cranberries because I cannot find them in the preparation, and the semi sweet chocolate is mean to be chocolate chips or can be any chocolate?, I’d love to make these for a party, so please help me! Thank you
Mary Younkin says
Yes, the cranberries and the pecans are the add-ins here. I’ll make a note to clarify that in the recipe, Dia. Thanks!