Cranberry & White Chocolate Brownies, Festive Thanksgiving Squares

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What kind of recipe is it?

Cranberry & White Chocolate Brownies are a delightful twist on the classic brownie, combining rich, fudgy chocolate with the tartness of cranberries and the creamy sweetness of white chocolate.

This recipe is perfect for those seeking a unique dessert that balances flavors and textures, making it ideal for holiday gatherings, family celebrations, or simply a cozy treat at home.

With its vibrant colors and indulgent taste, it appeals to both chocolate lovers and those looking for a revitalizing variation, ensuring satisfaction for all palates.

Ingredients

Notes:

• Make sure to prepare all ingredients and measure them accurately for best results.
• The cranberries can be adjusted based on personal preference; feel free to use more or less depending on how tart you’d like the brownies to be.
• It is recommended to use high-quality white chocolate chips for a richer flavor.

Cooking Steps

1. Preheat the oven to 175 °C (350 °F) and adjust the oven rack to the middle position.
2. Grease a 23 cm x 23 cm (9 in x 9 in) square baking pan with non-stick cooking spray or line it with parchment paper, leaving some overhang for easier removal.
3. In a large mixing bowl, whisk together 1 cup (125 g) of all-purpose flour, ½ cup (50 g) of unsweetened cocoa powder, ½ teaspoon of baking powder, and ¼ teaspoon of salt until well combined. Set aside.
4. In another mixing bowl, cream together ½ cup (115 g) of melted unsalted butter, 1 cup (200 g) of granulated sugar, and ½ cup (100 g) of brown sugar until the mixture is smooth and slightly glossy.
5. Add 2 large eggs to the sugar mixture, one at a time, beating well after each addition. Incorporate 1 teaspoon of vanilla extract until fully combined.
6. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Avoid overmixing to maintain a fudgy texture.
7. Gently fold in 1 cup (150 g) of cranberries (fresh or dried) and 1 cup (170 g) of white chocolate chips until evenly distributed throughout the batter.
8. Pour the brownie batter into the prepared baking pan and spread it evenly with a spatula.
9. Bake in the preheated oven for 25-30 minutes or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
10. Remove the brownies from the oven and let them cool in the pan on a wire rack for about 10-15 minutes.
11. Lift the brownies out of the pan using the overhanging parchment paper or by turning the pan over onto a plate.
12. Allow to cool completely for at least 1 hour before cutting into squares.
13. For best texture and flavor, let the brownies rest at room temperature for an additional 30 minutes before serving.
14. Enjoy your brownies with a rich aroma of chocolate and a slight tartness from the cranberries.

Variations

• Nutty Cranberry Delight: Add 1 cup (125 g) of chopped walnuts or pecans for added crunch and flavor.
• Gluten-Free Brownies: Substitute the all-purpose flour with 1 cup (125 g) of gluten-free flour blend for a gluten-free version.
• Vegan Chocolate Cranberries: Replace the eggs with ½ cup (120 g) of unsweetened applesauce and use dairy-free butter and vegan white chocolate chips.
• Seasonal Pumpkin Spice: Incorporate ½ cup (125 g) of pure pumpkin puree and 1 teaspoon of pumpkin spice for a fall-inspired twist.

Tips on plating and presentation

While plating your cranberry and white chocolate brownies, I recommend starting with a clean, simple presentation that highlights their rich colors and textures.

Use a contrasting plate, like white or dark slate, to make the brownies pop.

Garnish with fresh cranberries or a dusting of powdered sugar for visual appeal.

Don’t forget to serve a small scoop of vanilla ice cream on the side for extra indulgence.

What other dishes can I pair it with?

After you’ve plated those delicious cranberry and white chocolate brownies, you’ll want to think about what dishes can complement their flavors.

I love pairing them with a tangy citrus salad, as it balances the sweetness beautifully. A rich, nutty cheese platter also works wonders.

And don’t forget about classic vanilla ice cream—its creaminess contrasts perfectly, making every bite a delightful experience!

What drinks can I pair it with?

What drinks can elevate the experience of enjoying cranberry and white chocolate brownies?

I love pairing them with a rich hot chocolate or a creamy vanilla latte; both enhance the sweetness perfectly.

For something invigorating, a crisp sparkling cider complements the tartness of cranberries beautifully.

If you’re feeling adventurous, try a fruity herbal tea—its floral notes will surprise you!

Frequently Asked Questions

Can I Use Dried Cranberries Instead of Fresh?

Absolutely, you can use dried cranberries instead of fresh. I’ve done it before, and they add a lovely sweetness and chewiness. Just keep in mind they’re a bit more concentrated in flavor. Enjoy!

How Should I Store Leftover Brownies?

I store leftover brownies in an airtight container at room temperature for up to three days. If I want them to last longer, I freeze them wrapped tightly in plastic wrap and foil.

Can I Freeze These Brownies for Later?

Yes, you can freeze these brownies for later! I wrap them tightly in plastic wrap, then store them in an airtight container. When I need them, I just let them thaw at room temperature.

Does This Recipe Contain Gluten?

Yes, this recipe does contain gluten due to the flour used. If you’re looking for a gluten-free option, I’ve tried substituting gluten-free flours, and it turned out quite well. I definitely recommend giving it a shot!

How Long Do the Brownies Take to Cool?

The brownies usually take about 30 to 45 minutes to cool completely after baking. I’ve found that letting them cool longer helps them set perfectly, so I often wait the full time before slicing.