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Decadent Brownies with Cranberries and Walnuts - photo 1
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Decadent Brownies with Cranberries and Walnuts

Cakes and Bakes Desserts Dishes for Special Occasions 90 min Medium 5 wyświetleń ~30.82 PLN - (0)
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Description

This is not your ordinary brownie. It is the essence of chocolate indulgence, where the deep, intense flavor of dark chocolate is complemented by the tart note of dried cranberries and the crunch of toasted walnuts. Its secret lies in the perfect consistency – moist, chewy, and dense in the middle (the so-called 'fudgy'), while the outside is covered with a characteristic thin and cracked crust. The recipe is balanced so that the cake is not too sweet, allowing all the ingredients to shine. It pairs perfectly with a scoop of vanilla ice cream, a dollop of whipped cream, or simply a cup of strong coffee. It is an excellent dessert for special occasions, gatherings with friends, but also a perfect mood booster on cool, rainy evenings.

Składniki (11)

Servings:
9
  • Bitter chocolate 70% 150 g
  • Butter 115 g
  • Eggs 2 szt.
  • Demerara brown sugar 150 g
  • Wheat flour type 450 60 g
  • Unsweetened dark cocoa powder 20 g
  • Dried cranberries 80 g
  • Walnuts 80 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Vanilla extract 5 g
  • Flaky sea salt 0.3 łyżeczek
💰 Szacowany koszt dania: ~30.82 PLN (3.42 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Start by preparing the baking pan and the oven. Line a square 20x20 cm pan with parchment paper, allowing the paper to extend beyond the edges – this will make it easier to remove the cake later. Preheat the oven to 170°C, setting the heat to top and bottom, without convection. Take the eggs out of the fridge to bring them to room temperature.

Use a metal or glass pan. Silicone pans may bake unevenly. Properly lining the pan with parchment paper is crucial; otherwise, the sticky brownie will be very difficult to remove in one piece.
2

Prepare the toppings. Chop the walnuts into larger pieces using a large kitchen knife. Do not grind them into a powder – we want to feel their crunch. Set aside a handful of walnuts and cranberries for sprinkling on top of the cake.

Ingredients: Walnuts, Dried cranberries
To enhance the nut aroma, you can toast them in a dry pan for 3-4 minutes over medium heat until they start to smell. Remember to let them cool before adding to the batter.

Chocolate Dough

3

In a medium saucepan with a thick bottom, place the butter and broken pieces of dark chocolate. Heat on very low power, stirring constantly with a wooden spoon or silicone spatula, until the ingredients melt and combine into a smooth, glossy mixture. Remove from heat and set aside to cool slightly for about 10 minutes.

Ingredients: Bitter chocolate 70%, Butter
The safest method is a water bath: place a bowl with chocolate and butter over a pot of gently boiling water. The steam will gently melt the ingredients. Be careful not to let any water get into the chocolate, as it will seize.
4

In a large bowl, place the eggs and brown sugar. Using a hand mixer on high speed, beat the mixture for about 5-7 minutes. The finished mixture should be very fluffy, thick, and light in color, and its volume should triple. The sugar should be completely dissolved.

Ingredients: Eggs, Demerara brown sugar
This is a key step to achieving the perfect, cracked crust on the brownie! Do not shorten the beating time. If you drag your finger through the batter, you should not feel any sugar crystals.
5

To the fluffy egg mixture, slowly pour in the slightly cooled chocolate mixture in a thin stream, while mixing on the lowest speed of the mixer or gently stirring with a spatula. Mix only until the ingredients are combined into a uniform, smooth cream. If you are using vanilla extract, add it at this point.

Ingredients: Vanilla extract
The chocolate mixture must be cooled down (warm, but not hot), otherwise it will curdle the eggs. Stir gently and briefly to avoid losing the aeration from the beaten eggs.
6

Sift the flour, cocoa powder, and salt into the chocolate-egg mixture. Using a silicone spatula or wooden spoon, gently fold the dry ingredients into the mixture. Make motions from the bottom to the top, scooping the mixture from the bottom of the bowl. Mix only until no traces of flour are visible.

Ingredients: Wheat flour type 450, Unsweetened dark cocoa powder, Salt
Do not use the mixer anymore! Mixing too vigorously after adding the flour will cause gluten development and make the brownies tough and chewy, rather than moist and gooey.

Baking

7

Add most of the chopped nuts and cranberries to the prepared mixture (leaving a handful for decoration). Gently mix with a spatula, making literally 2-3 movements to evenly distribute the additions in the batter.

Ingredients: Dried cranberries, Walnuts
Do not mix for too long, so the additions do not sink to the bottom. A few movements are enough to incorporate them into the batter.
8

Pour the batter into the prepared pan and smooth the top with a spatula. Evenly sprinkle the reserved nuts and cranberries on top. If using, sprinkle the whole thing with a pinch of sea salt flakes. Place the pan in the preheated oven on the middle rack.

Ingredients: Flaky sea salt
A gentle leveling of the surface ensures even baking. Sprinkling toppings on top not only looks beautiful but also creates additional texture.
9

Bake for 25-30 minutes. The edges of the cake should be set and slightly pulling away from the pan, while the center remains slightly moist and 'jiggly' when the pan is moved. To check for doneness, insert a wooden skewer into the center of the cake – it should come out coated with moist crumbs, but not raw batter.

The biggest mistake is overbaking the brownie! It should be slightly underbaked in the middle, as it will 'finish' while cooling. If the toothpick comes out dry, the brownie will be dry and crumbly after cooling.

Cooling and Slicing

10

Remove the pan from the oven and place it on a metal rack. Leave the cake in the pan to COOL COMPLETELY, which will take at least 1-2 hours. Do not attempt to cut it while it is warm! Once cooled, grab the protruding parchment paper and carefully remove the entire cake from the pan. Transfer it to a cutting board and cut into 9 equal squares.

This is the most important step for achieving the perfect, dense consistency. Cutting warm brownie will cause it to crumble. Use a large, sharp knife. For a clean cut, dip the knife in hot water and wipe it dry before each cut.

Fun Fact

💡

Brownies were invented in the United States in the late 19th century. Legend has it that the first brownie was created at the request of Bertha Palmer, the wife of the owner of the Palmer House hotel in Chicago, who asked for a dessert for the ladies attending the World's Fair. It was to be smaller than a piece of cake, but still have its characteristics, and easy to eat from a lunch box.

Best for

Popołudniowa kawa z przyjaciółmi Słodka przekąska do pracy lub szkoły Elegancki deser na przyjęcie Poprawiacz nastroju w deszczowy dzień

Tips

🍽️ Serving

Brownies are delicious on their own, but you can take them to the next level. Serve them slightly warmed with a scoop of vanilla ice cream or salted caramel. They also pair wonderfully with raspberry sauce, which balances their sweetness, and a dollop of thick cream or Greek yogurt. The perfect drink would be a strong espresso or a glass of cold milk.

🥡 Storage

Store the brownies in an airtight container at room temperature for up to 4 days. Each day they become more moist and dense. They can also be frozen – cut into pieces and tightly wrapped in plastic wrap. In the freezer, they will last for up to 3 months. To thaw, simply leave them at room temperature for an hour.

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