Boreal Forest Cranberry Brownies
Created by Mikekey on November 14, 2011
- Servings: 12
- Prep Time: 30m
- Cook Time: 35m
- Recipe #2556
Ingredients
- BROWNIES
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 cup cranberries (fresh or frozen-no need to thaw)
- 1/2 cup walnuts, chopped
- FROSTING
- 3 tablespoons butter
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon almond extract
- 1/4 cup cranberry sauce (jellied)
- 2 tablespoons cranberry juice (see note)
- 2 cups confectioners' sugar
How to Make
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Step 1: NOTE: to make cranberry juice for icing (if you don't have bottle juice on hand) simmer cranberries for brownies a few minutes in 1/8 cup water. Drain and reserve liquid and use berries in brownies.
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Step 2: Preheat oven to 350°F Coat a 9 x 13 inch baking pan with non-stick cooking spray.
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Step 3: Combine flour, baking powder and salt; set aside.
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Step 4: Melt 1 cup butter in large saucepan. Remove from heat. Stir in 1 cup cocoa powder. Add 2 cups sugar, eggs, vanilla extract, and 1 teaspoons almond extract; stir until well blended.
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Step 5: Stir chocolate mixture into flour mixture. Add cranberries and nuts and mix just until blended.
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Step 6: Pour batter into baking pan. Bake 30 to 35 minutes.
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Step 7: Cool completely and frost.
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Step 8: FROSTING: Melt 3 tbls. butter in small saucepan. Remove from heat. Stir in 1/3 cup cocoa powder, 1/4 teaspoons almond extract, cranberry sauce and juice; stir well. Add confectioners' sugar; mix until well blended. Spread over cooled brownies.
Nutritional Facts
- Serving Size: 1 (155.1 g)
- Calories 566.2
- Total Fat - 24.6 g
- Saturated Fat - 13.2 g
- Cholesterol - 117.7 mg
- Sodium - 319.6 mg
- Total Carbohydrate - 87.3 g
- Dietary Fiber - 4.4 g
- Sugars - 69.7 g
- Protein - 6.6 g
- Calcium - 65.2 mg
- Iron - 2.1 mg
- Vitamin C - 2 mg
- Thiamin - 0.1 mg