Cranberry and Walnut Brownies

Cranberry and Walnut Brownies

Cranberry and Walnut Brownies

About this Recipe

These Cranberry and Walnut Brownies are simply scrumptious – super rich, gooey, chocolatey – you’ll be wanting seconds. I like my brownies really gooey inside – almost unbaked – so they have a bit more of a sticky dessert texture than a drier brownie. The sharp note from the cranberries offsets the sweet chocolate, and the walnuts add a little crunch. Enjoy with coffee, a cup of tea or with a scoop of vanilla ice cream for a crowd pleasing dessert.

Cranberry and Walnut Brownies


Yields – Approx 12 

  • 100g dark chocolate
  • 100g milk chocolate
  • 250g salted butter
  • 75g dried cranberries
  • 50g walnuts
  • 40g cocoa powder
  • 60g plain flour
  • 1 Tsp baking powder
  • 300g light brown sugar
  • 4 free range eggs
Cranberry and Walnut brownie ingredients

You will need a lined, 8 inch baking tin

Preheat the oven to 190 °C / 375°F.

Step by Step Instructions

Step 1

In a large mixing bowl combine the flour, sugar, baking powder and cocoa powder.

Step 2

Break the chocolate into pieces and melt the chocolate and butter in a glass (pyrex) bowl over a saucepan of simmering hot water. Make sure the bowl doesn’t touch the water so the chocolate doesn’t burn. Gently mix the two together until they are fully melted.

Step 3

Chop the walnuts – and then mix them into the melted chocolate and butter. Next add the cranberries and mix in.

Step 4

Beat the eggs and then add to the chocolate butter mixture and combine well to make a silky consistency. Pour the chocolate, butter mixture into the dry ingredients and mix, making sure everything is well combined.

Step 5

Pour the finished mixture into the lined brownie tin. Bake in the oven for 25 minutes – check the brownie mix – it should have a bit of wobble if you shake the tin.. if its VERY wobbly then bake for another 5 minutes and check again. You can also test the consistency with a skewer to see how gooey the mix is.  Don’t overbake as it’s supposed to be gooey! Once baked – remove the tin and leave on a wire rack to cool before moving to a board and cutting into your preferred size of slices or squares. Store in an airtight container – although they won’t last long!

Cranberry and Walnut Brownies cooling

Homemade baking is so wonderful as you can personalize a recipe to suit your family. Change up cranberries for raisins or small pieces of dried apricots. Swap the type of nuts or of course you can omit them if you have an allergy. It’s also lovely to add some orange zest to give that little zing to the brownies.

I made these delicious Cranberry and Walnut Brownies on Mother’s day as part of our Campervan Picnic Mother’s Day lunch! I served them up after our delicious Mexican Salsa and Crayfish Salad – find the recipe in the link below. The brownies were a big hit and a lovely treat for some lovely Mums!

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