These white chocolate and cranberry brownies are the ultimate festive treat: rich, fudgy, and studded with sweet white chocolate and tangy dried cranberries that melt together to create an irresistible flavour combination.
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A Quick Look At The Recipe
✅ Recipe Name: Cranberry Brownies
🕒 Ready In: 50 minutes
👪 Serves: 12
🍽 Calories: 298 per bar
🥣 Main Ingredients: Dark Chocolate, Butter, Eggs, Light Brown Sugar, Cocoa, White Chocolate Chips, Dried Cranberries
📖 Dietary Info: Vegetarian
👌 Difficulty: Easy
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Crisp on top and deliciously fudgy in the middle, these white chocolate cranberry brownies are the perfect festive bake for Christmas entertaining, parties, and afternoon tea.
This easy Christmas brownie recipe is simple to make and ideal for baking with kids during the school holidays. Packed with creamy white chocolate and tart cranberries, they're so good we've even been known to enjoy a slice for breakfast on Christmas Day!
You might also like my cranberry and white chocolate blondies and cranberry muffins.
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✔️ Why you'll love these cranberry brownies
- Perfectly fudgy brownies with a crisp, crackly top.
- A festive flavour combination of white chocolate and dried cranberries.
- Easy to make with simple ingredients.
- Ideal for Christmas parties, bake sales, and gifting.
- Freezer-friendly and great for making ahead.
🥘 Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Butter - Unsalted butter is best, as it allows you to control the salt level in the brownies.
Dark Chocolate - Choose a good-quality dark chocolate with at least 70% cocoa solids for a rich, deep chocolate flavour that balances the sweetness of the white chocolate.
Eggs - Three large free-range eggs help create a rich, fudgy texture. Make sure they are at room temperature for easier mixing and better incorporation.
Light Brown Sugar - This adds moisture and helps create that signature fudgy brownie texture. Soft dark brown sugar can be used instead for an even deeper caramel flavour.
Cocoa Powder - Adds extra chocolate intensity.
Self-Raising Flour - You'll need 100g to give the brownies just enough lift while keeping them dense and fudgy. Plain flour can be used instead-simply add ½ teaspoon of baking powder.
White Chocolate Chips - White chocolate chips work well, or you can roughly chop a bar of white chocolate for larger, melty pockets throughout the brownies.
Dried Cranberries - These add a delicious tangy contrast to the rich chocolate. Dried cherries or raisins can be used as an alternative, though cranberries give the most festive flavour.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Add nuts - Stir a handful of chopped walnuts into the brownie mixture for extra crunch. Pecans also work beautifully with the white chocolate and cranberries.
- Chocolate orange twist - Grate the zest of one orange into the batter to create a festive chocolate orange flavour.
- Upgrade the white chocolate - Replace plain white chocolate chips with chopped Terry's White Chocolate Orange for an indulgent, melt-in-your-mouth twist.
- Fruity boost - Add a few tablespoons of good-quality mincemeat to make the brownies extra moist and full of festive flavour.
- Adjust the sugar - Use dark brown sugar instead of light brown sugar for a deeper, caramel-like taste, or combine both. Caster sugar can also be used, though the brownies will be slightly less fudgy.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One - Preheat the oven to 170°C (150°C fan / 325°F / Gas 3) and line a 20 x 30cm brownie tin with baking paper. In a small pan over low heat, gently melt the dark chocolate and butter together, then set aside to cool slightly.
Two - In a separate bowl, whisk the eggs until pale and frothy. Gradually add the sugar and continue whisking until fully combined and smooth.
Three - Pour the cooled chocolate and butter mixture into the egg and sugar mixture, stirring until fully incorporated. Gently fold in the cocoa powder and self-raising flour until just combined, taking care not to overmix.
Four - Finally, fold in the white chocolate chips and dried cranberries. Pour the mixture into the prepared tin and bake for 30-35 minutes, or until the top is set but the centre still has a slight wobble. Allow to cool completely before slicing into squares.
Top Tips
- Don't overbake. The brownies are best when the top is set but the centre is still slightly wobbly. They will continue to firm up as they cool.
- Use good-quality chocolate. Choose a dark chocolate with at least 70% cocoa solids and a high-quality white chocolate for the best flavour.
- Use room temperature eggs. This helps the mixture combine more smoothly and improves the fudgy texture.
- Chill before slicing. For neat squares, allow the brownies to cool completely or chill in the fridge for 15-20 minutes before cutting.
- Line your tin well. Use baking paper with an overhang on all sides to make it easy to lift the brownies from the tin.
- Get creative with add-ins. Walnuts, pecans, chocolate orange, or a few tablespoons of mincemeat can take your brownies to the next festive level.
Storage
Store - in an airtight container at room temperature for up to four days.
Freeze - for up to three months.
❓ Frequently asked questions
Absolutely. Dried cherries, raisins, or chopped dates all work well as alternatives, giving a slightly different flavour but still keeping the brownies festive and fruity.
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Recipe
White Chocolate and Cranberry Brownies
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Equipment
Ingredients
- 200 g Butter
- 200 g Dark Chocolate use 70% cocoa solids
- 3 Eggs large
- 30 g Cocoa Powder
- 100 g Self Raising Flour
- 250 g Light Brown Sugar
- 100 g White Chocolate Chips
- 100 g Dried Cranberries
Instructions
- Preheat the oven to 170°C (150°C fan / 325°F / Gas 3) and line a 20 x 30cm brownie tin with baking paper. In a small pan over low heat, gently melt the dark chocolate and butter together, then set aside to cool slightly.200 g Butter, 200 g Dark Chocolate
- In a separate bowl, whisk the eggs until pale and frothy. Gradually add the sugar and continue whisking until fully combined and smooth.3 Eggs, 250 g Light Brown Sugar
- Pour the cooled chocolate and butter mixture into the egg and sugar mixture, stirring until fully incorporated. Gently fold in the cocoa powder and self-raising flour until just combined, taking care not to overmix.30 g Cocoa Powder, 100 g Self Raising Flour
- Finally, fold in the white chocolate chips and dried cranberries. Pour the mixture into the prepared tin and bake for 30-35 minutes, or until the top is set but the centre still has a slight wobble. Allow to cool completely before slicing into squares.100 g White Chocolate Chips, 100 g Dried Cranberries
Notes
- These brownies are best served at room temperature but can also be enjoyed warm with clotted cream, ice cream, or hot fudge sauce.
- Make ahead and freeze for up to three months. Allow the brownies to cool completely before slicing and storing in a freezer-safe container.
- Get creative with mix-ins like walnuts, chocolate orange, or a few tablespoons of mincemeat for a festive twist.
Michelle Rolfe says
I'm a big fan of cranberries so any excuse to make brownies I'm in! They look delicious. Thanks for linking up to #CookBlogShare. Michelle
Kat (The Baking Explorer) says
They look so good and I love the addition of Christmas flavours!
Helen - Cooking with my kids says
These look perfect. I love the sound of the cranberries - very festive.
Jacqui – Recipes Made Easy:Only Crumbs Remain says
You had me at white chocolate throw in cranberries and I'm in heaven
Helen says
Wow, they look so fudgy and delicious. Yum!
#cookblogshare
Janice says
Bring on the cranberries! What a wonderful recipe, it will be on my table very soon.
Sue says
I love the addition of white chocolate and cranberries. Everybody loves brownies, now there's another variety to enjoy!
Dionne says
It's been so long since I last made brownies at home. Well, I think it is time to fixt that 🙂 This recipe is absolutely amazing!
Katherine says
White chocolate and cranberries! What's not to love.
Amanda Wren-Grimwood says
I can't wait to make these, the combination of cranberries and chocolate sounds gorgeous!
Ashley says
Oh my! This recipe is the perfect blend of chocolate, white chocolate, and a zingy dried cranberry! So delicious!
Corina Blum says
I really love the white chocolate pieces and the cranberries in these. They must add a lovely bit of tartness which is great in brownies as they are so sweet!