Cranberry Pecan Brownies (Printable Version)
Dense chocolate brownies packed with tart cranberries and toasted pecans for a sweet, nutty flavor.
# What You'll Need:
→ Brownie Base
01 -
¼ cup butter
02 -
1 cup semi-sweet chocolate
03 -
½ cup light brown sugar
04 -
1 tablespoon vanilla extract
05 -
2 eggs
06 -
½ cup all-purpose flour
07 -
¼ teaspoon kosher salt
08 -
1 cup fresh cranberries
09 -
½ cup pecans, chopped
→ Gluten-Free Alternative
10 -
⅓ cup brown rice flour
11 -
3 tablespoons tapioca starch
# Steps to Follow:
01 -
Preheat the oven to 325°F. Grease a 9×9-inch pan with butter or line it with parchment paper.
02 -
Melt the butter in a medium saucepan over medium-high heat. Add the semi-sweet chocolate and stir until fully melted. Remove from heat.
03 -
Add the light brown sugar and vanilla extract to the melted chocolate mixture. Stir until smooth and well incorporated.
04 -
Whisk in the eggs, followed by the all-purpose flour and kosher salt. Mix until just combined.
05 -
Fold in the fresh cranberries and chopped pecans evenly into the batter.
06 -
Pour the batter into the prepared pan and spread evenly. Bake for 28-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
# Additional Notes:
01 -
Ensure cranberries are fresh for the best texture and flavor.
02 -
Using parchment paper makes it easier to remove brownies from the pan after baking.