Print Friendly, PDF & Email

YIELDS:

24 servings

PREP TIME:

0 hours 15 mins

COOK TIME:

0 hours 20 mins

TOTAL TIME:

0 hours 35 mins

My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.

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

DIRECTIONS

1. Preheat the oven to 350 degrees.  Spray a 9×13-inch pan with cooking spray.

2. 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.

3. Spread the batter into the prepared pan.

4. 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.

5. Cut into squares and enjoy!  Like desserts?  (Who doesn’t?)  Check out my dessert page for other recipes.

Be sure to sign up for my newsletters and get recipes, food finds and travel recommendations sent right to your mailbox.

Pin It on Pinterest

Share This