Cranberry Cherry Brownies Recipes

CRANBERRY BROWNIES

Steps:

• Preheat oven to 350ºF. Line with parchment and lightly grease an 8×8" baking pan.
• In a medium bowl, whisk the flour, salt, and cocoa powder together.
• Put the chocolate and butter in a large glass bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and butter are completely melted and smooth. Add the sugars. Whisk until completely combined. The mixture should be room temperature.
• Add 2 eggs to the chocolate mixture and whisk until combined. Add the vanilla and stir. Do not overbeat the batter at this stage or your brownies will be cakey.
• Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Fold in the dried cranberries, chocolate covered cranberries and fresh cranberries.
• Bake in preheated oven for about 30 minutes or until a toothpick comes out with moist crumbs attached.
• Cool brownies completely before cutting into 16 equal squares with a very sharp knife.
• Brownies will keep in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

CRANBERRY-ORANGE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking pan with parchment paper or grease with butter or shortening.
• Place 1/2 cup mini semisweet chocolate chips in a large saucepan. Add bittersweet chips and butter and melt over low heat.
• Remove from the heat. Whisk in eggs until thoroughly combined and the chocolate is smooth. Stir in sugar, orange blossom water, orange zest, and vanilla paste. Stir in flour, baking soda, and kosher salt until just combined. Fold in cranberries and remaining 1/4 cup semisweet chips.
• Pour and spread the batter evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 40 to 50 minutes. Sprinkle tops with sea salt immediately. Cool completely in the pan before cutting into 9 squares, wiping the knife clean after each cut.

CRANBERRY BROWNIES

Steps:

• Whisk together eggs, oil and yogurt.
• Add brownie mix and stir until combined.
• Fold in cranberries and chips.
• Pour into a 9x13 pan and bake at 350 degrees for 30-40 minutes until a toothpick tests clean.

BOREAL FOREST CRANBERRY BROWNIES

Steps:

• NOTE: to make cranberry juice for icing (if you don't have bottle juice on hand) simmer cranberries for brownies a few minutes in 1/8 cup water. Drain and reserve liquid and use berries in brownies.
• Preheat oven to 350°F Coat a 9 x 13 inch baking pan with non-stick cooking spray.
• Combine flour, baking powder and salt; set aside.
• Melt 1 cup butter in large saucepan. Remove from heat. Stir in 1 cup cocoa powder. Add 2 cups sugar, eggs, vanilla extract, and 1 teaspoons almond extract; stir until well blended.
• Stir chocolate mixture into flour mixture. Add cranberries and nuts and mix just until blended.
• Pour batter into baking pan. Bake 30 to 35 minutes.
• Cool completely and frost.
• FROSTING: Melt 3 tbls. butter in small saucepan. Remove from heat. Stir in 1/3 cup cocoa powder, 1/4 teaspoons almond extract, cranberry sauce and juice; stir well.
• Add confectioners' sugar; mix until well blended.

CRANBERRY BROWNIES

Steps:

• Preheat oven to 350F and grease a 9x13 baking dish.
• Combine flour, baking powder and sugar; set aside.
• Mix butter, applesauce, cocoa, eggs, and both extracts until well blended.
• Add chocolate mixture into the dry ingredients, stir well. Add cranberry sauce and stir just until combined.
• Pour batter into the prepared baking dish, and bake for about 35 minutes.