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Sarah Karnasiewicz

Recipe Summary

hands-on:
20 mins
total:
1 hr
Yield:
Makes 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oven to 350° F. Grease a 9-inch x 13-inch baking pan with cooking spray. Line the pan with 2 crisscrossed pieces of parchment paper, leaving an overhang on all sides; spray the parchment with cooking spray.

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  • In a medium saucepan, melt the butter and chocolate chips, stirring often, over medium-low heat. Cook, stirring, until melted and smooth, about 5 minutes. Remove from heat; set aside and let cool slightly.

  • Whisk the eggs in a large bowl. Add the sugar, brown sugar, vanilla, salt, and the chocolate mixture; stir to combine. Gently fold in the flour, cranberries, and ⅓ cup cacao nibs. Do not overmix. Spread the batter into the prepared pan and scatter the top with the remaining cacao nibs. Bake until a toothpick inserted into center comes out clean, about 40 minutes. Cool completely in the pan.

  • Holding both sides of the parchment overhang, lift the brownies out of the pan, transfer them to a cutting board, and cut into 24 squares.