White Chocolate Cranberry Hazelnut Brownies

Chef

Cookbook

150 Best Diabetes Desserts

Published by Robert Rose

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This image courtesy of Mark T. Shapiro

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

Easy

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

Preheat oven to 375°F (190°C).
In a small saucepan over low heat, melt white chocolate, stirring constantly, until smooth. Remove from heat and set aside.
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.
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.