Some tips to make Cranberry Brownie Bars

The flaky skin on top is due to over missing the batter. Which is not a bad thing in this case. The lovely top is an outcome of incorporating excessive air into the batter while beating the eggs and sugar, allowing a crispy meringue layer to form on top of the brownies.

2. The extra egg yolk added to the batter adds richness to the brownies.

3. Don’t over mix the batter once the dry ingredients are added to the wet ingredients as that might change the texture of the brownies and release the air we incorporated initially. Just mix the dry and wet ingredients till incorporated.

4. Be generous with the cranberries in the batter and on top. They add such a great tartness to the brownies. Yummm!

5. Start checking on the brownies just about 5 mins less of their baking time. For fudgy brownies, remove the pan from the oven when slightly under cooked.

How to store brownies?

Brownies can be stored at room temperature (20C-25C) for up to 3 days in an airtight container or in the fridge for up to 5 days. Once refrigerated, they will become like thick fudge. Reheat in the microwave for gooey brownies, if you’d prefer.

Love Brownies? Also try my –

Peanut Butter Swirl Chocolate Brownies made with crunchy homemade peanut butter.
Crinkled Top Brownies

Cranberry Brownie Bars

Recipe by thecrumbstories

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Sweet chocolate and tart cranberries, a perfect combination in these Cranberry brownie bars! These rich brownies are made with dark chocolate, rich and fudgy!

Ingredients

100 g Unsalted Butter
40 g Olive Oil
180 g Dark Chocolate
190 Brown Sugar
2 Eggs
1 Egg Yolk
90 g All-Purpose Flour
30 g Cocoa Powder
1/2 tsp Salt
1 tsp Vanilla Extract
30 g Dried Cranberries, chopped

Directions

Preheat the oven to 170 C (fan).
In a heat proof bowl, melt the chocolate and butter together on a double boiler or in the microwave at 30 second bursts. Let it cool.
In another bowl, beat the eggs, egg yolk and the sugar till the sugar is completely dissolved. The mixture will look pale and fluffy (Takes about 5 mins)
Add the melted chocolate and butter to the egg mixture and beat well. Now, add in the olive oil and mix well.
Sift the flour and cocoa powder. Add the sifted dry ingredients to the wet batter and mix till combined.
Chop some cranberries and fold it into the batter.
Grease and line an 11 x 7 inch pan, leaving a little extra parchment paper on both sides, for ease while removing from the pan.
Pour the brownie batter into the pan and top with more cranberries, generously.
Bake in the preheated oven for 25 mins.
Let them cool in the pan completely, as they will be gooey and soft.
Once cool, remove from the pan and cut into bars.

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