Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • Preheat the oven to 325 F.
  • Grease a 9x9 baking pan with butter or line with a parchment paper. I used 8x8 greased Pyrex dish.
  • Melt butter in a saucepan on medium high flame.
  • Add chocolate chips and stir until melted. If required, reduce the flame.
  • Remove from heat, add sugar, vanilla extract and stir until smooth. I was out of vanilla extract and used almond extract.
  • Add eggs and whisk immediately until well incorporated.
  • Stir in flour and salt until combined.
  • Stir in cranberries and pecans.
  • 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.
  • Let the pan cool for few minutes, cut the brownie into 16 pieces and let cool completely in the pan.
  • 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.