Rich chocolate brownies generously filled with tart cranberries and crunchy pecans make these Cranberry Pecan Brownies my current favorite dessert.
Servings: 16servings
Calories: 164kcal
Ingredients
¼cupbutter
1cupssemi-sweet chocolate
½cuplight brown sugar
1tablespoonvanilla
2eggs
½cupall-purpose flour*
¼teaspoonkosher salt
1cupcranberries
½cuppecanschopped
*Gluten-Free Alternative:
⅓cupbrown rice flour
3tablespoonstapioca 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 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
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.