White Chocolate Cranberry Brownies

Active time: 25 minutes minutes | Bake time: 40 minutes

When I created this recipe, I was trying to come up with an easy, alternative dessert idea for the holiday season (specifically with Thanksgiving in mind). I already had my white chocolate brownie recipe, but had fall/winter flavors in mind to put a seasonal spin on them. Cranberries were one of the first flavors to come to mind because the sharp acidic flavor of cranberries compliments the richness of white chocolate beautifully. I think I teared up a little when I tasted these because I was in LOVE (but it may have just been from eating them when they were still too hot, we’ll never know). I hope you and your family/friends enjoy these as much as I did!

Ingredients:

For the Brownie:

• 110g (⅔ cup) white chocolate chips or baking chocolate chopped finely

• 113g (8 tbsp / ½ cup / 1 stick) butter, to be melted

• 36g (3 tbsp) powdered sugar

• 2 large eggs

• 200g (1 cup) brown sugar

• 1 tsp vanilla extract

• 80g (¾ cup) all purpose flour

• ¼ tsp baking powder

• ½ tsp salt

• 180g (1 cup) semisweet or dark chocolate chips

• 70g (heaping ⅔ cup) cranberries, fresh or frozen (thawed)

Directions:

1. Preheat your oven to 350°F. Line a 9x9 or 7x11 pan with parchment paper. Set aside.

2. Wash your cranberries, cut into halves. Set aside.

3. Place butter and white chocolate in a medium microwave-safe bowl. Microwave in 30-second increments until they are melted, mixing in between each microwave interval.

   1. Note, the white chocolate may be somewhat clumpy and thick, this is okay. When you whisk it, it will help smooth it out.

4. Once butter and chocolate are melted, whisk in powdered sugar. Let sit for 10 minutes to cool.

5. Meanwhile, in a large bowl, whisk together eggs, brown sugar, and vanilla.

6. Pour chocolate mixture into the large bowl with the egg and sugar mixture and whisk until well combined.

7. Fold in flour, baking powder, and salt until just combined. Add chocolate chips and cranberries and fold in until evenly distributed. The batter may seem relatively loose, but remember these are brownies, not blondies!

8. Pour brownie batter into your lined 9x9 or 7x11 pan and spread out into an even layer.

9. Bake for 30-40 minutes, until a toothpick comes out clean, or with a few crumbs on it. If there is batter on the toothpick, continue to bake for 1-2 more minutes and check again.

10. Cool in the pan for 45 minutes, then use opposite corners of parchment paper to carefully transfer the brownie to a cooling rack.