December 11, 2009

Bittersweet Cranberry Brownies



Ingredients:
3/4 cup butter
12 oz bittersweet chocolate chunks
1 3/4 cups sugar
1 1/2 cups fresh cranberries
3 eggs, lightly beaten
1 teaspoon vanilla
1 cup flour

Directions:
Heat oven to 350. Grease or spray with baking spray a 8x8 baking pan* very thoroughly. In a medium saucepan, over medium heat, melt butter. Add 3/4 cup chocolate chunks. Cook mixture over low heat, stirring constantly. Chocolate should be thoroughly melted. Remove from heat. Stir in sugar. Whisk in the eggs and vanilla until well mixed. Stir in flour and remaining chocolate chunks and stir until the flour is incorporated. Fold in the cranberries. Bake about 50 minutes or until toothpick inserted in center comes out clean or with just one or two sticky crumbs. Cool on wire rack before slicing and serving.



My thoughts:
When local Baltimore skyline fixture Domino sugar offered me a tiny stipend to create new recipe for a holiday treat, I knew exactly what I had to make.

This is pretty much the richest baked good I've posted here. Three eggs? 3/4 cup of butter? 12 oz of bittersweet chocolate? In a 8x8 inch pan? Insanity. Well, maybe not totally insane but definitely squarely placed in the decadent dessert sphere. This is a very, very good brownie. It is of the chewy around the edges-gooey in the middle branch of the brownie tree. They are thick, super, super chocolate-y and each bite is immensely satisfying. The cranberries are wonderfully tart and chewy which contrasts well with the dark chocolate. No one would ever guess that you could whip up a batch (in a single pot!) in under 15 minutes*. I am not even a big fan of brownies and I could not get enough of them, the mix of deep dark chocolate and tart cranberries is just divine.

*Not including baking time, of course.

22 comments:

  1. Yum! The best of both worlds. :-)

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  2. An excellent ratio of ingredients for gooey brownies. I look forward to making them.

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  3. Definitely not insanity. These sound fabulous -- and they're absolutely chock-full of antioxidants from the dark chocolate and cranberries.

    Right?
    Right? :)

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  4. I will be gathering ingredients soon after I post this. Yum!

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  5. I just made cookies with cranberries and love the texture and tartness of them in a recipe - I have leftovers of the dried cranberries and thank you for sharing this - what a great recipe!!!

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  6. Oh man - I'm a huge fan of brownies, and these sound amazing.

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  7. What a great combination. Amazing how well chocolate goes with so many other flavours

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  8. This is what I need for Christmas! I have been planning to give food as presents! Thanks! This is a big help!

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  9. I made these for a party this weekend and people were blown away. Thank you for the recipe.

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  10. Mmmmm - that looks exquisite!

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  11. These are sooooo good! I made them for a party and got raves. They were the only offering on the dessert table that got completely wiped out. I will definitely be making these again! I doubled the batch and made them in a 9x13 pan; there was a lot of batter and they came out really thick. I would either make them in the smaller amount next time or bake some of the extra in a loaf pan or something, just to make them easier to handle and bite into. Thank you so much, this was just what I was looking for!

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  12. These look spectacular! Just a quick question - do you use dark cooking chocolate or the regular eating dark chocolate?

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    Replies
    1. Chocolate chunks; sort of like chunky chocolate chips in a bag.

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  13. I made these tonight and could not get the brownies to set up. I double checked the ingredients to make sure I had used the correct amounts, I did. I followed each step as written. Any troubleshooting ideas? The end result is delicious, just not brownies, more like pudding!

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    Replies
    1. Did they need to bake longer? I've made these dozens of times with no issue. Did you leave out an ingredient? Does your oven work properly?

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  14. I ended up baking them for 1 hr, 15 minutes and they seemed to get even more liquid-y! I did not leave out any ingredients, but subbed the eggs for flax eggs, I'm thinking this may be the culprit! My oven seems to work normally for other baked goods, fries, etc.

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    Replies
    1. Oh yeah, that will do it! Try it using eggs and it will be awesome, I promise!

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    2. Thanks for your quick reply! Unfortunately eggs are not something I eat any longer.

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    3. Sorry to hear that! Rich brownies probably are not the best recipe for you then. Perhaps a simple cake?

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  15. Thanks for the suggestion. I did make the fresh oatmeal cranberry cookies (http://www.coconutandlime.com/2007/11/fresh-cranberry-oatmeal-cookies-with.html) using flax eggs and they turned out wonderfully.

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  16. My daughter got some fresh organic cranberries in her weekly shopping box from her local organic farmer, and she wasn't sure what to do with them, so I whipped up these brownies and they were popular. Even the little kids ate them up, which surprised me a bit because of the tartness of the cranberries. They were certainly gooey, but also we didn't allow proper cooling time because they just smelled so doggone good.

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