White Chocolate Cranberry Hazelnut Brownies
I’m sure this creamy white chocolate brownie, loaded with hazelnuts and cranberries, will become one of your favorites.
NotesThese make a nice holiday gift. Pack them in a decorative airtight cookie tin or box, tie with a festive ribbon and add the recipe with your gift tag.
If you can find orange-flavored dried cranberries, try them in this recipe. They taste particularly delicious in this brownie.
Makes48 brownies (1 brownie per serving)
Cooking MethodBaking
CostModerate
Total Timeunder 1 hour
Make Ahead RecipeYes
Kid FriendlyYes
OccasionBuffet
Recipe CourseDessert
Dietary ConsiderationDiabetic, Halal, Kosher, Peanut Free, Soy Free, Vegetarian
MealBrunch, Dinner, Tea
Taste and TextureChewy, Chocolatey, Fruity, Sweet, Tart
Ingredients
- 6 squares (1 oz/28 g each) white chocolate, chopped
- ¾ cup (175 mL) granulated sugar
- 2 eggs
- 1/3 cup (75 mL) butter, melted
- 1 tsp (5 mL) vanilla
- 1¼ cups (300 mL) all purpose flour
- ¾ tsp (3 mL) baking powder
- ¾ cup (175 mL) coarsely chopped hazelnuts
- 1/3 cup (75 mL) dried cranberries
- 8-inch (2 L) square cake pan, greased
Instructions
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Preheat oven to 375°F (190°C).
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In a small saucepan over low heat, melt white chocolate, stirring constantly, until smooth. Remove from heat and set aside.
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In a bowl, whisk sugar and eggs until blended. Whisk in melted butter and vanilla. Combine flour and baking powder. Stir into egg mixture alternately with melted cocolate, making 2 additions of each and mixing until smooth. Stir in hazelnuts and cranberries. Spread evenly in prepared pan.
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Bake in preheated oven just until set and golden, 25 to 30 minutes. Let cool completely in pan on rack. Cut into bars or squares.
2008 Barbara Selley, BA RD
