Rich, dark and fudgy chocolate brownies with a festive twist! These white chocolate and cranberry brownies are perfect for Christmas parties and buffets and you could even make a batch to give away as gifts. The sweet white chocolate chunks complement the tangy dried cranberries and help make these brownies oh so moreish. You won’t be able to stop at one!
Crisp on the top and fudgy in the middle, these white chocolate and cranberry brownies will take your festive entertaining to the next level! They’re easy to make and a perfect bake for the kids to help with during the Christmas holidays. We’ve even been known to eat these for breakfast on Christmas Day!
✔️ Why should you try it?
- Can be made ahead of time and frozen
- Easy to make
- Great for Christmas parties and buffets
- Fudgy and delicious.
- Butter – unsalted butter is best for this recipe.
- Dark Chocolate – use a chocolate that is at least 70% cocoa solids for that dark smoky flavour.
- Eggs – 3 large free-range eggs.
- Light Brown Sugar – helps create that fudgy brownie texture.
- Cocoa Powder – adds to the chocolatey flavour.
- Self Raising Flour – 100g is needed for these festive brownies.
- White Chocolate Chips – or break up a bar of white chocolate into small pieces.
- Dried Cranberries – gives the brownies a delicious tangy fruitiness.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One – Preheat the oven to 170° (150 fan/ 325F/ Gas 3) and line a 20 x 30cm brownie tin with baking paper. In a pan on a low heat, melt the dark chocolate and butter together then set aside to cool.
Two – In a separate bowl whisk the eggs until pale then add the sugar and whisk until combined.
Three – Add the chocolate mixture to the eggs mixture and stir to combine. Fold in the cocoa powder and self raising flour.
Four – Finally mix in the white chocolate chips and dried cranberries before pouring into the prepared tin and baking for 30-35 minutes.
🍴 Serving suggestions
These festive brownies can be served at room temperature as part of a buffet or they can also double up as delicious pudding if served warm from the oven. If you’re serving them warm, I like to add a dollop of clotted cream on top to make them extra decadent. Honeycomb ice cream or hot fudge sauce would also work well.
There are lots of festive variations you could make to these brownies. Here are a few ideas;
- Add a handful of chopped walnuts to the brownie mixture to give them extra crunch.
- Grate the zest of 1 orange into the mixture to give the brownies a chocolate orange flavour.
- Chop up a Terry’s white chocolate orange instead of using plain white chocolate chips.
- Add a few tablespoons of mincemeat to the brownies to make them extra fruity.
- Use dark brown sugar instead of light brown sugar or you could use a combination of both. Caster sugar could also be used.
The brownies will keep in an airtight container for up to 5 days. I will warn you that they definitely won’t last that long!
You can also make the brownies ahead of time and freeze them for up to three months. Let the brownies cool completely in the tin before cutting into squares and placing them in a freezer-safe container with a lid.
Some more festive recipes for you to try!
- Cinnamon Spiced Mincemeat Muffins – moist and fluffy muffins gently spiced with warming cinnamon with a hidden layer of fruity mincemeat inside. Perfect for using up those half-used jars of mincemeat, and best of all they can be made in under 30 minutes!
- Mincemeat Blondies – a real crowd-pleaser bake that can be enjoyed all year round. Serve as a dessert with clotted cream or for a festive tea-time treat.
- Chocolate Honeycomb Cheesecake – a showstopping festive dessert!
- Festive Fudgy Chocolate Tiffin – a perfect no-bake treat for Christmas.
- Chocolate Orange Biscuit Cake – a great alternative to traditional Christmas cake.
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White Chocolate and Cranberry Brownies
- 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
- Preheat the oven to 170°c (150 fan/ 325F/ Gas 3) and line a 20 x 30 cm baking tin with baking paper.
- In a saucepan melt the butter and dark chocolate together over a low heat. Set aside to cool.
- In a separate bowl whisk together the eggs until pale then whisk in the sugar. Pour in the melted chocolate mixture and mix to combine.
- Fold in the cocoa powder and self raising flour then mix in the white chocolate chips and dried cranberries.
- Pour the brownie mixture into the tin and bake for 30-35 minutes. Allow to cool fully before cutting into squares. If serving the brownies as a dessert, allow to cool for 30 minutes before spooning into bowls and serving with clotted cream or ice cream.
I’m linking this recipe up to #CookBlogShare which this week is hosted by Lost in Food.