Chocolate and Cranberry Brownies with Fluffy Chocolate Icing

These brownies were born because I had the rest of a can (after making Mom’s Thumbprint Cookies) of jellied cranberry sauce sitting on the counter staring at me…really, if it had eyes, it would have been staring. 🙂 I wasn’t sure what to do with it, but I was sure we could use another treat at Bible study. So, the Chocolate and Cranberry Brownies were born.

These rich and chocolaty brownies have just a hint of cranberry flavor mixed in with the rich chocolate. They are super moist and the light and fluffy frosting just makes them over the top yummy! For more cranberry flavor, you could also top with dried cranberries and for crunch, chopped nuts. I hope you enjoy!

Brownie Ingredients:

1 cup Butter, melted
1 cup Canned Cranberry Sauce
1 1/2 cups Sugar
4 Eggs
1/2 cup Cocoa Powder
1/4 teaspoon Salt
1 2/3 cups Whole Wheat Pastry Flour
1 cup Chocolate Chips

Icing Ingredients:

3/4 cup Whipping Cream
1 1/2 cups Powdered Sugar
3 tablespoons Chocolate
1 splash Vanilla

Instructions:

For the Brownies: Mix butter, cranberry sauce, sugar, eggs and cocoa powder together until combined.

Add flour and salt and mix until combined. Fold in chocolate chips.

Pour and spread the batter into a 9X13 pan. Bake at 325 for 50 minutes. A toothpick, when stuck in the middle of the pan of brownies, should come out clean.

For the Icing:

Combine whipping cream, powdered sugar, cocoa and a splash of vanilla in the bowl of your stand mixer and whip until fluffy. For a stiffer frosting add additional powdered sugar and a pinch of salt for balance.

These brownies come out of the oven and smell so good! Then, after they cool, mostly, and you add the frosting, you just can’t wait to dig into them!

Blessings!