Cranberry Pecan Brownies
These Cranberry Pecan Brownies combine rich, fudgy chocolate with tart cranberries and crunchy pecans, making a perfect dessert for any occasion.
Ingredients
Brownie Base
- 1.5 cups all-purpose flour This will form the base of your brownies.
- 0.5 cups unsweetened cocoa powder For that rich, chocolatey essence.
- 1 cup granulated sugar Enhances the overall flavor.
- 0.5 cups brown sugar (packed) Adds a hint of caramel-like richness.
- 1 cup unsalted butter (melted) Provides moisture and flavor.
- 3 large eggs Essential for binding.
- 1 teaspoon vanilla extract Elevates the overall sweetness.
Mix-Ins
- 0.5 cups dried cranberries Adds a burst of tartness.
- 0.5 cups chopped pecans (toasted) Provides crunch and nutty flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan, or line it with parchment paper.
- In a large mixing bowl, combine the melted butter with both sugars until smooth.
- Crack the eggs in one at a time, mixing thoroughly after each addition; then add the vanilla extract.
- In another bowl, whisk together flour, cocoa powder, and a pinch of salt.
- Gradually fold the dry ingredients into the wet ingredients carefully.
- Stir in the cranberries and toasted pecans until evenly distributed.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Baking
- Bake for 25-30 minutes, checking doneness with a toothpick for a few moist crumbs.
- Allow to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice into squares and serve.
Notes
Serve with vanilla ice cream or whipped cream. Dust with powdered sugar for an elegant touch.