Chocolate-Brownies-With-Cranberries-Walnuts.

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brownie batter in pan ready for oven.
brownie batter in bowl.
nuts and cranberries.
brownie mixture poured into pan.
brownie batter in pan ready for oven.
baked brownies topped with chocolate chips.
spreading melting chocolate chips over brownies.
Chocolate-Brownies-With-Cranberries-Walnuts.

Frequently Asked Questions About Cranberry Walnut Brownies

Yes! These brownies actually taste better the next day as the flavors meld together. Make them up to 2 days ahead and store them covered at room temperature.
You can substitute dried cherries, raisins, dried blueberries, or chopped dried apricots. Use the same amount as called for in the recipe.
Insert a toothpick into the center – it should come out clean or with a few moist crumbs. The edges should start to pull away slightly from the pan sides.
Dried cranberries work best as fresh cranberries are too tart and contain too much moisture. If using fresh, reduce the amount by half and toss with a little flour.
Use a sharp knife and clean it between cuts. For extra clean cuts, chill the brownies for 30 minutes before cutting.
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different but still delicious.
Spray the pan with cooking spray and line with parchment paper, leaving overhang for easy removal.
Yes, double all ingredients and use two 9×13 pans or one large sheet pan. Baking time may need to be adjusted.
Cocoa powder provides the base chocolate flavor, while chocolate chips add texture and extra chocolate richness to the finished brownies.
Properly stored brownies last 5 days at room temperature, 1 week refrigerated, or 3 months frozen.
Absolutely! Try mini marshmallows, different nuts, or other dried fruits. Keep total mix-ins to about 1 cup.
Cakey brownies usually result from too much flour or overmixing. Measure flour carefully and mix just until combined.
Chocolate-Brownies-With-Cranberries-Walnuts.
Chocolate-Brownies-With-Cranberries-Walnuts.

Chocolate Brownies With Cranberries & Walnuts

This is the perfect brownie recipe with crunchy walnuts, sweet and tart cranberries, extra dark chocolate and some flaky salt to finish.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine General
Servings 24 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 1 Cup Butter, melted
  • 2 Cups Sugar
  • ½ Cup Hershey’s cocoa powder
  • 1 Tsp. Pure vanilla extract
  • 4 Eggs, beaten
  • 1 1/2 Cups all-purpose flour
  • 1/2 Tsp. baking powder
  • 1/2 Tsp. Kosher salt
  • 1/2 Cup Walnuts, toasted and chopped
  • 1/2 Cup Dried cranberries
  • 1/2 Cup Dark Chocolate chips (Ghirardelli is my preference)
  • Maldon Flakey salt to finish

Instructions
 

  • Preheat the oven to 350 degrees. Spray a 9×13-inch pan with cooking spray.
  • Mix the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt in a bowl in a standing mixer. Stir in the walnuts and cranberries.
  • Spread the batter into the prepared pan.
  • Bake in preheated oven for 22-25 minutes. Check with a toothpick to be sure they are cooked through. The toothpick inserted into the middle of the cake should come out clean. If it has any brownie mix sticking to it, let it cook another couple of minutes. Spread the chocolate chips on top of the brownies and put back in the oven for two minutes until the chips are melting. Remove from the oven and spread those chips creating a frosting on top of the brownies. Sprinkle with the flakey salt. Let the brownies cool and the icing set.
  • Cut into squares and enjoy!
Keyword dessert
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