Cranberry Pecan Brownies

Cranberry pecan brownies are my go to when I want something rich and chocolatey but also crave a little tartness and crunch. They come together in one saucepan so you barely have to fuss with extra dishes but the flavor is always impressive. I started making these for holiday potlucks and now they show up at almost every winter gathering because friends beg for them.

The first time I used fresh cranberries instead of dried I was amazed how their burst of tartness transformed the classic brownie into something really special. My family requests this version every Thanksgiving weekend.

Ingredients

• Butter: for richness and moisture always use a good quality unsalted butter for best flavor
• Semi sweet chocolate: provides that intense chocolate base classic chocolate chips or a chopped bar both work
• Light brown sugar: brings a warm caramel note and keeps the brownies chewy choose soft fresh sugar without lumps
• Vanilla extract: rounds out the chocolate and enhances aroma real vanilla makes a difference
• Eggs: bind the ingredients and give structure use large eggs at room temperature for even mixing
• All purpose flour: keeps the brownies tender and cakey spoon the flour into your measuring cup and level it do not scoop
• Kosher salt: enhances every flavor use fine kosher or sea salt
• Fresh cranberries: add jewel like tart bursts use firm bright berries and pick out any soft ones
• Pecans: for a nutty crunch toast them lightly before chopping to bring out their fragrance
• Brown rice flour and tapioca starch: for the gluten free version create a similar texture great if you need to avoid wheat

Step by Step Instructions

Prepare the Pan:

Grease a 9 by 9 pan with butter or press in parchment paper making sure it covers the sides to prevent sticking. Set oven to three hundred twenty five degrees Fahrenheit for even gentle baking.

Melt Chocolate and Butter:

Cut the butter into small chunks and add to a medium saucepan. Set the pan over medium low heat. Sprinkle in the chocolate chips or chopped chocolate and stir slowly using a spatula. Take your time about three to five minutes until the chocolate is melty and smooth with no lumps.

Mix in Sugar and Vanilla:

Once melted remove the pan from heat. Sprinkle in the brown sugar and pour in vanilla extract. Stir firmly until glossy and even. The mixture will go from gritty to smooth after about one minute of mixing.

Add Eggs:

Crack the eggs into a separate bowl and break them up with a fork. Gradually whisk them into the chocolate mixture while it is still warm but not hot. Whisk for a minute so the batter becomes thick and slightly lighter in color.

Incorporate Dry Ingredients:

Sprinkle the flour and kosher salt evenly over the wet mixture. Mix gently by folding with a spatula just until you see no more white streaks. Try not to overmix so the brownies stay tender.

Fold in Cranberries and Pecans:

Add the fresh cranberries and chopped pecans. Fold them in carefully to avoid squashing the berries. The batter will be thick and look studded with red and brown bits.

Bake the Brownies:

Pour the batter into your prepared pan and smooth the top. Bake on the center oven rack for about twenty eight to thirty minutes. When a toothpick comes out with moist crumbs but not wet batter the brownies are done. Let them cool in the pan for at least fifteen minutes before slicing.

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Last year my niece helped me fold the pecans and berries in and still talks about how much she loved biting into those juicy cranberry bursts.

Storage Tips

Once fully cooled store brownies in an airtight container at room temperature for up to three days. They will keep in the fridge for up to five days but the texture becomes a little fudgier and the chocolate flavor deepens. For longer storage wrap brownies tightly in plastic and place them in the freezer where they keep beautifully for about two months. Thaw at room temperature for an hour before serving

Ingredient Substitutions

You can easily swap out the pecans for walnuts or almonds for a different nut crunch. If you prefer a nut free treat simply leave them out. Dried cranberries work in a pinch but the brownies will be sweeter with less tartness. A gluten free version using brown rice flour plus tapioca starch makes an excellent alternative if you need to avoid wheat.

Serving Suggestions

Cranberry pecan brownies are lovely all on their own but even better warmed slightly and topped with a scoop of vanilla ice cream. For a festive touch dust with a bit of powdered sugar right before serving it looks snowy and pretty. I have also packed them in lunchboxes or given as homemade gifts wrapped in parchment.

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Cultural or Historical Context

Brownies are a classic American dessert with roots going back over a century but adding fruit and nuts like cranberries and pecans feels especially autumnal and festive. Cranberries are native to North America and their tartness complements the sweet dense chocolate perfectly. This combination works for both holiday tables and everyday cravings.

Recipe Questions & Answers

→ Can I use dried cranberries instead of fresh?

Yes, dried cranberries can be substituted for fresh, but reduce the quantity slightly, as dried fruit is more concentrated in sweetness and flavor.

→ Should pecans be toasted before adding?

Toasting pecans intensifies their flavor and provides extra crunch. Toast lightly before chopping and folding into the batter for best results.

→ Can all-purpose flour be replaced for gluten-free needs?

Absolutely. Substitute with a blend of brown rice flour and tapioca starch as listed in the gluten-free alternative for comparable texture.

→ How do I know when these brownies are done?

Bake until a toothpick comes out with moist crumbs but not raw batter—28-30 minutes is typical for ideal fudgy consistency.

→ Is it possible to freeze the brownies?

Yes, cool brownies completely, wrap tightly, and freeze for up to two months. Thaw at room temperature before serving.