Cranberry Cherry Brownies Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking pan with parchment paper or grease with butter or shortening.
• Place 1/2 cup mini semisweet chocolate chips in a large saucepan. Add bittersweet chips and butter and melt over low heat.
• Remove from the heat. Whisk in eggs until thoroughly combined and the chocolate is smooth. Stir in sugar, orange blossom water, orange zest, and vanilla paste. Stir in flour, baking soda, and kosher salt until just combined. Fold in cranberries and remaining 1/4 cup semisweet chips.
• Pour and spread the batter evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 40 to 50 minutes. Sprinkle tops with sea salt immediately. Cool completely in the pan before cutting into 9 squares, wiping the knife clean after each cut.

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix sugar, oil, and almond extract together in a large bowl until well blended.
• Combine flour, cocoa, baking soda, and salt in another bowl; stir into sugar mixture until combined. Beat in 1/2 of the cherries using an electric mixer until moistened. Fold in remaining cherries. Pour batter into the prepared pan.
• Bake in the preheated oven until brownies spring back when gently touched, 25 to 30 minutes.

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.