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Dessert Recipes

Cranberry-Almond Brownies

Sparkly stripes make these brownies extra festive for the holidays.

Serving Size:


Active Time:

30 min.

Total Time:

2 hrs., 30 min.


  • 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)


  1. 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.
  2. 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.
  3. 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.

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