Cranberry Orange Brownies
These cranberry-orange brownies are the perfect fall brownies. I absolutely love how these come out. The orange blossom water adds a delicate sweetness to the fudgy chocolate, while the cranberries give a surprising tangy flavour. The only problem is these brownies do not last very long - they'll be gone the second you put them on the table.
¾ cup miniature semisweet chocolate chips, divided
½ cup bittersweet chocolate chips
½ cup butter
3 large eggs
1 cup white sugar
1 Tbsp. orange blossom water
2 tsp. orange zest, freshly grated
1 tsp. vanilla bean paste
1¼ cups all-purpose flour, unbleached, sifted
¼ tsp. baking soda
1 pinch sea salt
1½ cups fresh cranberries, chopped
sea salt
Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Line an 8x8” baking pan with parchment paper or grease with butter or shortening.
Place ½ cup mini semisweet chocolate chips, bittersweet chips and butter in a large saucepan over low heat until melted.
Off heat, whisk eggs into chocolate mixture until thoroughly combined and chocolate is smooth. Stir in sugar, orange blossom water, orange zest and vanilla bean paste. Stir in flour, baking soda and 1 pinch sea salt until just combined. Fold in cranberries and remaining ¼ cup semisweet chips.
Pour batter into the prepared pan; even out batter.
Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 40 to 50 minutes. Immediately sprinkle tops with sea salt. Cool completely in the pan before cutting into 9 squares, wiping the knife clean after each cut.
Makes 9 servings.
Cook's Notes:
- I use mini chocolate chips instead of chunks or regular-sized chips because I don't want the extra chips in the brownie to compete with the cranberries, but feel free to add in as many chips as you'd like.
- You don't want the toothpick to come out completely clean after baking, otherwise they come out more cake-like and won't be as fudgy.
Nutritional Information:
Per serving: Calories: 389 | Fat: 19g | Carbs: 54g | Protein: 5g