Cranberry-Orange Brownies
A delightful twist on classic brownies, these fudgy treats combine sweet-tart cranberries with zesty orange for a unique dessert experience.
Servings: 9 squares
Calories: 250kcal
Ingredients
For the Brownie Batter
- 3/4 cup miniature semisweet chocolate chips, divided Divided into two amounts: 1/2 cup for melting and 1/4 cup for folding in.
- 1/2 cup bittersweet chocolate chips
- 1/2 cup unsalted butter
- 3 large eggs
- 1 cup white sugar
- 1 tablespoon orange blossom water
- 2 teaspoons grated orange zest
- 1 teaspoon vanilla bean paste
- 1 1/4 cups sifted all-purpose flour
- 1/4 teaspoon baking soda
- 1 pinch kosher salt
- 1 1/2 cups chopped fresh cranberries
- Sea salt to taste (optional)
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C). Line an 8×8-inch baking pan with parchment paper or grease it with butter or shortening to prevent sticking.
- In a large saucepan over low heat, combine 1/2 cup of miniature semisweet chocolate chips, the bittersweet chocolate chips, and the unsalted butter. Stir until melted and smooth.
- Off the heat, whisk the eggs into the chocolate mixture until thoroughly combined and the chocolate is smooth.
- Stir in the white sugar, orange blossom water, grated orange zest, and vanilla bean paste until well blended.
- Sift the flour, baking soda, and a pinch of kosher salt into the mixture, and stir gently until just combined.
- Carefully fold in the chopped fresh cranberries and the remaining 1/4 cup of miniature semisweet chocolate chips.
- Pour the batter into the prepared baking pan, smoothing it out with a spatula.
Baking
- Bake in the preheated oven for about 40 to 50 minutes. You’ll know they’re done when a toothpick inserted into the center comes out mostly clean.
- As soon as they come out of the oven, sprinkle a little sea salt on top, if desired. Allow the brownies to cool completely in the pan before cutting them into 9 squares, wiping the knife clean after each cut.
Notes
If fresh cranberries are out of season, you can use frozen ones; just make sure to thaw and drain them well before mixing. For a richer taste, try using dark chocolate chips instead of semisweet and bittersweet. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. These can also be frozen for longer storage.