Cranberry White Chocolate Brownies
Dried cranberries provide concentrated tartness without the water load of fresh fruit. The recipe is built for a Chewy result in a 9×9-inch.
Ingredients
- 145 g butter
- 150 g dark chocolate
- 215 g sugar
- 2 eggs
- 95 g flour
- 20 g cocoa
- 100 g dried cranberries
- 100 g white chocolate
Method
- Heat oven to 175°C/350°F and line the specified pan. Prepare the fruit first: drain juicy fruit well, keep dried fruit dry, and weigh banana puree accurately.
- Make the chocolate base by combining melted fat and chocolate or cocoa with sugar and eggs.
- Fold in flour, cocoa and salt. Add the fruit gently so it remains distributed rather than releasing unnecessary juice through prolonged mixing.
- Spread evenly and add any reserved fruit on top only if it will not flood the surface with liquid.
- Bake until the batter surrounding the fruit is set. Cool fully because fruit pockets stay hotter and softer than the surrounding crumb.
Why this formulation works
Dried cranberries provide concentrated tartness without the water load of fresh fruit.
Pan, doneness and texture
The listed pan is part of the formulation. Moving the same batter into a pan with a different base area changes average batter depth and therefore changes the relationship between edge and centre cooking. Use the pan converter before substituting a substantially different size.
For fudgy and chewy styles, a completely clean skewer can indicate that the centre has baked beyond its intended texture. Look for set edges and a centre that is no longer liquid, then allow the slab to cool before making a final texture judgement.
Recipe notes
- Use weight measurements for the most repeatable result.
- Pan size and material affect batter depth and edge behaviour; use the pan converter before substituting a substantially different pan.
Useful next steps
Adapt this recipe for another pan or batch size, scale this recipe, plan equal portions, or compare fudgy, chewy and cakey brownie structure.