Cranberry-Orange Brownies

This is the perfect fall brownie! I absolutely love how these come out. The orange blossom water adds a delicate sweetness to the fudgy chocolate, while the cranberries give a surprising tangy flavor. The only problem is these brownies do not last very long--they'll be gone the second you put them on the table!

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 389 Calories

Ingredients

• 1 cup white sugar
• ¼ teaspoon baking soda
• ½ cup unsalted butter
• 1 ¼ cups sifted all-purpose flour
• 3 large eggs
• 2 teaspoons grated orange zest
• 1 pinch kosher salt
• ¾ cup miniature semisweet chocolate chips
• 1 teaspoon vanilla bean paste
• 1 tablespoon orange blossom water
• 1 ½ cups chopped fresh cranberries
• ½ cup bittersweet chocolate chips
• sea salt to taste (optional)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking pan with parchment paper or grease with butter or shortening.

Step 2

Place 1/2 cup mini semisweet chocolate chips in a large saucepan. Add bittersweet chips and butter and melt over low heat.

Step 3

Remove from the heat. Whisk in eggs until thoroughly combined and the chocolate is smooth. Stir in sugar, orange blossom water, orange zest, and vanilla paste. Stir in flour, baking soda, and kosher salt until just combined. Fold in cranberries and remaining 1/4 cup semisweet chips.

Step 4

Pour and spread the batter evenly into the prepared pan.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 40 to 50 minutes. Sprinkle tops with sea salt immediately. Cool completely in the pan before cutting into 9 squares, wiping the knife clean after each cut.