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.
BOREAL FOREST CRANBERRY BROWNIES
This recipe is from a cookbooklet I bought on the Washington coast, "CRANBERRY HARVEST FESTIVAL 2002 COOKBOOK", put out by the Cranberry Coast Chamber of Commerce to raise money to stage the annual festival.
Provided by Outta Here
Categories Bar Cookie
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 512.8, Fat 24.4, SaturatedFat 13.2, Cholesterol 110.3, Sodium 316.3, Carbohydrate 74, Fiber 4.3, Sugar 56.2, Protein 6.4
CRANBERRY BROWNIES
Make and share this Cranberry Brownies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h10m
Yield 24 brownies
Number Of Ingredients 11
Steps:
- Position the oven rack in the lower third of the oven; preheat oven to 350°; butter and flour a 13 x 9 inch baking pan; set aside.
- In a bowl, whisk the flour, baking powder, and salt until combined; set aside.
- Add butter and both chocolates in the top of a double boiler set over simmering water; stir constantly until half the butter and chocolate is melted.
- Remove the top of the double boiler, then continue stirring, away from the heat, until the butter and chocolate are completely melted; let cool for 10 minutes.
- In a big bowl, beat the eggs and sugar with an electric mixer on medium speed; continue beating until the sugar has dissolved and the mixture is thick, about 5 minutes.
- Beat in the cranberry sauce, almond extract, and chocolate mixture, about 4 minutes, scraping down the sides of the bowl as needed.
- Using a wooden spoon or rubber spatula, stir in the flour mixture just until incorporated; do not beat.
- Pour batter into the prepared pan, spreading it gently to the corners.
- Bake for 25 minutes or until a pick comes out clean.
- Set pan on a wire rack to cool for at least 30 minutes.
- Cut brownies into 24 pieces while they are still in the pan.
- Carefully remove them with an offset spatula.
- Serve immediately or let them cool completely before covering with plastic wrap for storage.
Nutrition Facts : Calories 152.5, Fat 6.2, SaturatedFat 3.7, Cholesterol 27.8, Sodium 76.5, Carbohydrate 24.3, Fiber 1, Sugar 17.7, Protein 1.8
CRANBERRY BROWNIES
Make and share this Cranberry Brownies recipe from Food.com.
Provided by Miss_Elaine
Categories Bar Cookie
Time 40m
Yield 20 brownies, 20 serving(s)
Number Of Ingredients 6
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.
CHOCOLATE, CRANBERRY & MACADAMIA BROWNIES
Leftover cranberry sauce? Use it as an excuse to make these delicious chocolate, nutty cake squares
Provided by Caroline Hire - Food writer
Categories Dessert
Time 55m
Yield Cuts into 12 squares
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/ 160C fan/ gas 4 and line a 20cm x 20cm baking tin with baking parchment. Melt the dark chocolate with the butter in the microwave or in a heatproof bowl over just simmering water.
- Mix together the sugar, flour and cocoa powder and stir in the melted chocolate and butter mixture, followed by the eggs. Stir through the dried cranberries and macadamia nuts, then swirl through the cranberry sauce.
- Pour into the tin and smooth the surface. Bake for 25 - 30 mins. Allow to cool before slicing.
Nutrition Facts : Calories 399 calories, Fat 26 grams fat, SaturatedFat 12.6 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 29 grams sugar, Fiber 1.8 grams fiber, Protein 4.7 grams protein, Sodium 0.5 milligram of sodium
CRANBERRY-NUT BROWNIES
I like to add extras like chips, nuts and dried cranberries to a brownie mix to turn regular brownies into the best brownies ever. Sometimes, I frost them with chocolate frosting and sprinkle with finely chopped walnuts for a super-rich treat.-Rita Cotten, Metropolis, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Prepare brownie mix according to package directions. Fold in the chocolate chips, pecans, cranberries and walnuts. Transfer to a greased 13x9-in. baking pan., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 202 calories, Fat 12g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 90mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY-ORANGE BROWNIES
This is the perfect fall brownie! I absolutely love how these come out. The orange blossom water adds a delicate sweetness to the fudgy chocolate, while the cranberries give a surprising tangy flavor. The only problem is these brownies do not last very long--they'll be gone the second you put them on the table!
Provided by LibrarianLaura
Categories Desserts Cookies Fruit Cookie Recipes Orange
Time 1h30m
Yield 9
Number Of Ingredients 13
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.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 53.8 g, Cholesterol 89.1 mg, Fat 18.9 g, Fiber 2.3 g, Protein 5.2 g, SaturatedFat 11 g, Sodium 109 mg, Sugar 31 g
CRANBERRY BROWNIES
A great recipe to use up that extra cranberry sauce! My family loves this recipe (which I've revised from a recipe from the cranberry museum)
Provided by TattooedMamaof2
Categories Dessert
Time 40m
Yield 20 squares
Number Of Ingredients 10
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.
Nutrition Facts : Calories 194.2, Fat 6.1, SaturatedFat 3.2, Cholesterol 54.5, Sodium 70.9, Carbohydrate 31.4, Fiber 1.3, Sugar 19, Protein 3.5
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