Go Back

Chocolate Cranberry Fudge Brownies with Walnuts

Chocolate cranberry fudge brownies bake in an 8-inch square pan for a dense, fudgy center with tart dried cranberries and crunchy walnuts. Cool them completely before cutting for neat squares with a few moist crumbs in the center.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
cooling 1 hour
Total Time 1 hour 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 253
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter
  • 6 oz semisweet chocolate chopped
  • 1 cup granulated sugar
  • 2 eggs large, at room temperature
  • 1 tsp vanilla extract
  • 0.75 cup all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 0.5 tsp kosher salt
  • 0.75 cup dried cranberries
  • 0.75 cup walnuts chopped

Equipment

  • 1 8-inch square metal baking pan
  • 1 microwave

Method
 

  1. Heat the oven to 350°F.
  2. Grease an 8-inch square metal baking pan and line the bottom and two sides with parchment paper.
  3. Combine the butter and chocolate in a heatproof bowl and microwave in 20-second intervals, stirring between each, until melted and smooth.
  4. Whisk the sugar into the chocolate mixture.
  5. Whisk in the eggs one at a time.
  6. Stir in the vanilla.
  7. Whisk the flour, cocoa powder, and salt together in a separate bowl.
  8. Fold them into the chocolate mixture just until no dry streaks remain.
  9. Fold in the cranberries and walnuts.
  10. Spread the batter evenly in the prepared pan.
  11. Bake for 25 to 30 minutes, until the center is just set and a toothpick inserted between the mix-ins comes out with a few moist crumbs.
  12. Cool the brownies completely in the pan, about 1 hour.
  13. Lift them out with the parchment and cut.

Notes

For neat cuts, cool the brownies completely before lifting them out and cutting. Store in an airtight container in the refrigerator for up to 5 days; freezer-friendly. For a gluten-free option, use a 1:1 gluten-free baking flour in place of the all-purpose flour.