Cranberry-Almond Brownies
Sparkly stripes make these brownies extra festive for the holidays.
Serving Size:
24
Active Time:
30 min.
Total Time:
2 hrs., 30 min.
Ingredients
- 1 cup slivered almonds, chopped
- 1¾ cups butter
- 1⅓ cups + ½ cup semisweet chocolate chips
- 2¾ cups granulated sugar
- 8 eggs, at room temp.
- ¼ tsp. almond extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp. salt
- ½ cup dried cranberries
- 1 (16 oz.) can white frosting
- Red and green decorating sugar (optional)
Instructions
- Heat oven to 350°F. Line 13″x9″ baking pan with enough foil to overhang sides by 2″; coat with cooking spray. Spread almonds on ungreased baking sheet. Bake until lightly browned, 3–4 minutes; cool.
- In pot, melt butter and 1⅓ cups chocolate chips over low heat, stirring often, until smooth. Remove from heat; stir in granulated sugar. Stir in eggs one at a time, then extract. Stir in flour, cocoa, salt until blended; stir in cranberries and almonds. Cool 10 min.; stir in remaining ½ cup chips. Pour batter into pan. Bake until toothpick inserted into center comes out with moist crumbs clinging, about 1 hr. Cool completely in pan. Using foil, lift brownies from pan; remove foil.
- Spread with frosting. For stripes, cut wax paper into ½”–wide strips; coat with cooking spray. Place coated side down diagonally over brownies; sprinkle decorating sugar between strips. Remove paper.
Conversation
All comments are subject to our Community Guidelines. Woman's World does not endorse the opinions and views shared by our readers in our comment sections. Our comments section is a place where readers can engage in healthy, productive, lively, and respectful discussions. Offensive language, hate speech, personal attacks, and/or defamatory statements are not permitted. Advertising or spam is also prohibited.