Chocolate, Cranberry & Macadamia Brownies Recipe

Introduction

These chocolate, cranberry & macadamia brownies combine rich dark chocolate with tangy cranberries and crunchy macadamia nuts for a delightful treat. The addition of cranberry sauce adds a unique swirl of flavor that makes these brownies extra special. Perfect for sharing or indulging yourself!

Ingredients

• 150g dark chocolate, broken into chunks
• 200g butter
• 200g soft brown sugar
• 150g self-raising flour
• 40g cocoa powder, sifted
• 3 large eggs, beaten
• 50g dried cranberries
• 100g macadamia nuts
• 60g cranberry sauce

Instructions

1. Step 1: Heat the oven to 180°C (160°C fan)/gas mark 4 and line a 20cm x 20cm baking tin with baking parchment.
2. Step 2: Melt the dark chocolate and butter together either in the microwave or in a heatproof bowl set over simmering water until smooth.
3. Step 3: In a large bowl, mix the soft brown sugar, self-raising flour, and sifted cocoa powder until combined.
4. Step 4: Stir the melted chocolate and butter mixture into the dry ingredients, then add the beaten eggs and mix well.
5. Step 5: Fold in the dried cranberries and macadamia nuts evenly throughout the batter.
6. Step 6: Pour the batter into the prepared tin and smooth the surface with a spatula. Dollop the cranberry sauce over the top and use a knife to gently swirl it through the batter.
7. Step 7: Bake for 25 to 30 minutes until the edges are set but the center still feels slightly soft.
8. Step 8: Allow the brownies to cool completely in the tin before slicing into squares and serving.

Tips & Variations

• For extra crunch, lightly toast the macadamia nuts before folding them into the batter.
• Try swapping dried cranberries for dried cherries or raisins depending on your preference.
• Use a good-quality dark chocolate with at least 70% cocoa for richer flavor.
• If you like a sweeter brownie, add a tablespoon of honey or maple syrup to the batter.

Storage

Store the brownies in an airtight container at room temperature for up to 4 days. You can also refrigerate them for up to a week; bring them back to room temperature before serving for best texture. To reheat, warm in the microwave for 10 to 15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-raising flour?

Yes, if you don’t have self-raising flour, use plain flour and add 1 1/2 teaspoons of baking powder to the dry ingredients.

Can I freeze these brownies?

Absolutely. Wrap the cooled brownies tightly in cling film and place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before serving.

Chocolate, Cranberry & Macadamia Brownies Recipe

---

★★★★★

4.8 from 72 reviews

• Author: Cleo
• Total Time: 40 minutes
• Yield: 16 brownies 1x

Pin Recipe

Print Recipe

Description

Rich and indulgent chocolate brownies studded with tart dried cranberries and crunchy macadamia nuts, swirled with a luscious cranberry sauce for a unique twist on a classic dessert. Perfectly fudgy and baked to perfection, these brownies offer a delightful balance of sweet, tart, and nutty flavors.

---

Ingredients

Scale 1x2x3x

Chocolate and Butter Mixture

• 150g dark chocolate, broken into chunks
• 200g butter

Dry Ingredients

• 200g soft brown sugar
• 150g self-raising flour
• 40g cocoa powder, sifted

Wet Ingredients

• 3 large eggs, beaten

Add-ins and Swirl

• 50g dried cranberries
• 100g macadamia nuts
• 60g cranberry sauce

---

Instructions

1. Preheat and Prepare Baking Tin: Heat the oven to 180°C/160°C fan/gas mark 4. Line a 20cm x 20cm baking tin with baking parchment to prevent sticking.
2. Melt Chocolate and Butter: In a microwave-safe bowl or over simmering water, melt the dark chocolate and butter together until smooth and fully combined.
3. Combine Dry Ingredients: In a large mixing bowl, mix together the soft brown sugar, self-raising flour, and sifted cocoa powder to evenly distribute the ingredients.
4. Add Wet Ingredients: Stir the melted chocolate and butter mixture into the dry ingredients, then add the beaten eggs, mixing well to create a smooth batter.
5. Incorporate Cranberries and Nuts: Fold in the dried cranberries and macadamia nuts evenly throughout the batter to ensure every bite has texture and flavor.
6. Swirl in Cranberry Sauce: Pour the batter into the prepared tin and gently add the cranberry sauce in dollops. Use a skewer or knife to swirl the sauce through the batter for an attractive marbled effect.
7. Bake the Brownies: Place the tin in the preheated oven and bake for 25-30 minutes, until the surface is set but still slightly gooey inside for fudgy brownies.
8. Cool and Slice: Remove from the oven and allow the brownies to cool completely in the tin before slicing into squares for serving.

Notes

• Ensure the brownies cool fully before slicing to achieve clean, sharp edges.
• For extra crunch, lightly toast the macadamia nuts before adding them to the batter.
• Use good quality dark chocolate (at least 70% cocoa) for a richer flavor.
• You can substitute dried cranberries with dried cherries if preferred.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: International

Keywords: chocolate brownies, cranberries, macadamia nuts, cranberry sauce, fudgy brownies, chocolate dessert, nutty brownies