Time 40m Number Of Ingredients 12 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.
Time 1h25m Yield 10 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. In a medium bowl, mix together the flour, sugar, baking powder, salt and baking soda. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl, beat the egg, orange juice and orange zest. Blend into the dry mixture. Stir in the cranberries and walnuts. Transfer to the loaf pan. Bake in the preheated oven 65 to 70 minutes, or until a wooden toothpick inserted at center comes out clean. Cool in pan 10 minutes, remove to wire rack and cool completely before serving.
Time 1h15m Yield 12 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan. Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.
Time 1h20m Yield 1 large loaf Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Greasing 9-by-5-by-3-inch baking pan. Sift flour, sugar, baking powder, baking soda and salt into a large bowl. Using a pastry blender or two knives, cut in butter until the mixture resembles corn meal. Beat egg until thick and light. Stir in orange juice and rind. Lightly stir this mixture into the flour mixture just until the ingredients are blended. Fold in cranberries and nuts. Pour batter into prepared pan and bake for 1 hour and 15 minutes, until the bread is golden brown and springs back when lightly touched. Cool on a rack, wrap in foil and hold overnight before slicing.
Time 3h Yield Makes 16 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside. Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add nuts. Transfer batter to prepared pan; smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.
Time 3h25m Yield 1 Number Of Ingredients 11 Steps:
Heat oven to 375°F. Generously grease bottom of loaf pan, 9x5x3 inches. Stir Bisquick, granulated sugar, sour cream, oil, milk, orange peel and eggs in medium bowl until moistened. Stir in cranberries and nuts. Pour into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Stir powdered sugar and orange juice until smooth and thin enough to drizzle. Drizzle over bread.
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.
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.
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.
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.
Time 1h12m Yield 12 brownies Number Of Ingredients 5 Steps:
Preheat oven to 425 degrees F. To mixed brownie batter, stir in peanut butter chips. Grease an 8 by 13-inch baking dish with softened butter and line with foil. Spread the brownie batter into an even layer. Sprinkle the batter with chopped nuts and bake 20 to 22 minutes. Top with marshmallows in the last 3 minutes of baking. Remove from oven and cut into 12 brownies.
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.
More about “cranberry nut brownies recipes”
Time 30m Yield 3 dozen. Number Of Ingredients 10 Steps:
In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in cranberries and walnuts., Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.
