I am the first to admit that I prefer boxed brownies to homemade. It is so difficult to achieve a gooey fudgy brownie when making it from scratch. Something about the boxed version provides consistent results.
My joy partially results from the deep nostalgia that occurs when I smell a bit of betty crocker wafting from the oven. A quick and easy box brownie was a go to treat from my childhood.
Today I am offering up a fudgy homemade brownie recipe that works. The partial reason this recipe works is because of the addition of fresh cranberries. The moisture in the fruit keeps everything from drying out.
Who knew that the simple toss in of fresh cranberry could take a brownie over the edge. It is the perfect counterpoint to the dark decadent chocolate. With each bite you get a pop of tart fruit.
I present the adult brownie. Still soft like classic but made from scratch instead of poured from a cardboard box. The cranberry doesnt hurt.
If you want a darker brownie use dutch process cocoa and/or dark chocolate chips.
Share these brownies with a loved one, co-worker, friend…or just enjoy them all yourself. They are the perfect quick and easy treat for the holidays.
- 2 Sticks Of Unsalted Butter
- 1 1/4 Cups of Flour
- 1 Teaspoon of Baking Powder
- 1 1/2 Tablespoons of Cocoa Powder
- 3/4 Teaspoon of Salt
- 6 Ounces of Fresh Cranberries
- 2 Cups of Granulated Sugar
- 4 Large Eggs
- 1 Tablespoon of Vanilla Extract
- Preheat the oven to 350 degrees Fahrenheit.
- Line an 8x8 pan with parchment paper and set it aside.
- In a small bowl, combine butter and semi- sweet chocolate. Melt it in the microwave, 30 seconds at time stirring in between. Set aside once it is fully melted and combined.
- In a large bowl sift together the dry ingredients.
- Fold in the melted chocolate, vanilla, and eggs. Mix until fully combined.
- Finish by folding in the cranberries.
- Pour the batter into pan. Smooth out the top.
- Bake for 30-40 minutes, or until toothpick inserted in the center comes out clean.