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.
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
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-CHERRY BROWNIES
Add a juicy, fruity twist to this classic fudgy brownie recipe -- perfect for a school bake sale or as a pack-and-go picnic treat.
Provided by Martha Stewart
Yield Makes 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line an 8-by-8-inch baking pan with parchment paper, leaving an overhang on all sides; set aside.
- Place Craisins and Juice Drink in a small saucepan over medium heat; cook until Craisins are plumped. Remove from heat and let cool to room temperature; set aside.
- In a medium bowl, combine butter and chocolate and place over (but not touching) simmering water, stirring occasionally until melted and smooth. Remove bowl from heat and whisk in sugar. Add eggs, one at a time, until incorporated. Add cocoa powder and salt; stir to combine. Fold in flour and mix until combined. Stir in Craisins mixture and pecans just to combine.
- Pour batter into prepared baking pan and transfer to oven; bake until set and a cake tester inserted into the center comes out with crumbs but is not wet, about 50 minutes. Remove from oven and let cool for 15 minutes before removing brownies from pan. Let cool completely on a wire rack before cutting. Brownies can be stored in an airtight container for up to 3 days.
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-PISTACHIO BROWNIES
Moist, fruity and nutty - what more could you want from a brownie? Ready in under an hour
Provided by Good Food team
Categories Afternoon tea, Buffet, Snack, Treat
Time 55m
Yield Makes 18
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Butter a non-stick baking tin (about 31 x 17 x 3.5cm) or line the base if you prefer. Break the chocolate into a saucepan, add the butter, sugar and juice or milk, then warm gently, stirring frequently until melted and evenly mixed. Allow to cool slightly, then beat in the eggs one at a time. Fold in the flour, cinnamon and cranberries.
- Spread half the mixture into the prepared tin, scatter over the nuts, then gently spread the rest of the mixture on top. Bake for 25-30 mins. Cut into squares while still warm. Will keep in an airtight container for up to a week.
Nutrition Facts : Calories 333 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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