Tart and sweet fresh cranberry pecan brownies

Fresh Cranberry Pecan Brownies

Fresh cranberry pecan brownies are rich, gooey, tart and not too sweet brownies.
Course Elevenses, Snack, Teatime Snack
Cuisine American
Keyword Brownies, Elevenses Food, Fresh Cranberry Pecan Brownie, Teatime Snack
Prep Time 10 minutes
Bake Time 30 minutes
Total Time 40 minutes
Servings 16 pieces


  • ¼ cup Unsalted Butter
  • 1 cup Semi Sweet Chocolate Chips
  • ½ cup Light Brown Sugar
  • 1 tbsp Vanilla Extract or Almond Extract
  • 2 Eggs
  • ½ cup All Purpose Flour
  • ¼ tsp Kosher Salt
  • 1 cup Fresh or Frozen Cranberries
  • ½ cup Pecans chopped


  1. Preheat the oven to 325 F.
  2. Grease a 9x9 baking pan with butter or line with a parchment paper. I used 8x8 greased Pyrex dish.
  3. Melt butter in a saucepan on medium high flame.
  4. Add chocolate chips and stir until melted. If required, reduce the flame.
  5. Remove from heat, add sugar, vanilla extract and stir until smooth. I was out of vanilla extract and used almond extract.

  6. Add eggs and whisk immediately until well incorporated.
  7. Stir in flour and salt until combined.
  8. Stir in cranberries and pecans.
  9. Pour the batter into a greased pan, spread the batter evenly and bake in a preheated oven for 28-30 minutes or until a toothpick inserted in the center of the brownie comes out with moist crumbs. I baked on a middle rack for 33 minutes in my oven.

  10. Let the pan cool for few minutes, cut the brownie into 16 pieces and let cool completely in the pan.

  11. Store in an airtight container for days or wrap them airtight and freeze for upto 3 months. Thaw the brownies at room temperature and enjoy.

Recipe Notes