Cranberry Orange Brownies
Rich, fudgy brownies swirled with a tangy cranberry-orange mixture, perfect for the festive season.
Ingredients
Brownie Base
- 1 cup unsalted butter, melted 2 sticks
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
Cranberry Orange Swirl
- 1 cup fresh or frozen cranberries
- ½ cup granulated sugar (for cranberry orange swirl)
- ¼ cup orange juice, freshly squeezed
- 1 tablespoon orange zest for an aromatic kick
Garnish
- Powdered sugar for dusting
- Additional orange zest and chopped cranberries for garnish
Instructions
Prepare the Cranberry Orange Swirl
- In a medium saucepan, combine the cranberries, sugar, orange juice, and orange zest.
- Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
- Reduce the heat to low and continue to cook for about 10-15 minutes, or until the cranberries have burst and the mixture has thickened slightly. It should coat the back of a spoon.
- Remove from heat and let the cranberry-orange swirl cool completely.
Make the Brownie Batter
- In a large bowl, melt the butter completely and let it cool slightly.
- Add the granulated sugar to the melted butter and whisk vigorously until well combined.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips.
Assemble and Bake
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line with parchment paper.
- Pour the brownie batter into the prepared baking pan and spread it evenly.
- Spoon dollops of the cooled cranberry orange swirl over the brownie batter.
- Use a knife or skewer to gently swirl the cranberry orange mixture into the brownie batter.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs attached.
- Remove the brownies from the oven and let them cool completely in the pan before cutting.
Serve
- Cut into squares and garnish with powdered sugar, orange zest, or chopped cranberries for that extra festive touch.
Notes
Store uncut brownies in an airtight container at room temperature for up to three days. For longer storage, freeze portioned brownies in a single layer with parchment paper in between to prevent sticking. Reheat frozen brownies in the oven at 350°F (175°C) for about 10-15 minutes.