Have leftover cranberry sauce? Me, too. Already.
In addition to the cranberry-apricot chutney that I’ve put on everything that was slow enough for me to catch, I also tested out a new port-infused cranberry sauce recipe for Thanksgiving.
It was simple and boozy. And beautiful. And boozy.
In trying to brain storm a way to use those leftovers, I decided it wasn’t quite right for The Cranwich and I definitely didn’t want to be tied down to a big cake or full batch of cupcakes so close to “Pie-palooza.” And that’s when I spotted the box of Ghirardelli brownies I keep on hand in case of emergencies.
(And now you know how we define “emergency” in this house.)
I simply prepared the brownies as directed on the box and then I dropped the leftover boozy cranberry sauce over top by the tablespoon, swirling it together.
I don’t know why it took so long to come up with the idea of cranberry brownies. Cranberries and chocolate are a delicious and under-appreciated pair. Around the holidays, Costco used to (and maybe still does?) sell dark chocolate-covered cranberries. Those things were like crack, if crack made you gain 3lbs in 3 days. The dark fudgey brownie was the perfect compliment to the cranberry sauce.
Use your favorite brownie mix (I used Ghirardelli Triple Fudge, it’s insanely chocolatey… and has chocolate chips!) and leftover whole berry sauce (homemade is easy and takes almost no hands-on time).
Rich, fudgey brownies swirled with leftover cranberry sauce. Dessert couldn't be easier.
- 1 box brownie mix (or your favorite recipe) prepared in an 8x8 pan, according to package directions
- ~1/2 cup leftover whole berry cranberry sauce
- Preheat oven according to the directions in your brownie recipe.
- Prepare the recipe according to directions and transfer to a greased 8x8 pan.
- Drop small spoonfuls of leftover cranberry sauce over the top of the batter (I used about 1/2 cup).
- Using a knife held vertically, swirl the cranberry sauce and the brownie batter together.
- Bake as directed in your recipe, (take note that my recipe needed an extra 8 minutes).
- Let cool and then cut into 4x3 or 4x4 servings.
- Leftovers should be covered and stored at room temp.
Yields: 12-16 servings
Estimated time: 1 hour
Mmm, these look/sound delicious! Guess I know what I’ll be making the day after Thanksgiving this year…..as if we’ll need brownies then! Yum!
Love this idea! I might have to whip up some cranberry sauce just to have leftovers 🙂
What a wonderful way to use up leftover cranberry sauce! And any excuse to make brownies, right? 🙂
Great idea and they look super delish too!
I’m so glad I bought that extra bag of cranberries now to throw in the freezer. For “emergencies”. Emergencies such as NEEDING to make brownies. Obviously.
Love this idea! Such a fabulous way to use up leftover cranberry sauce!
I love the sounds of this!
Adding cranberry to brownies makes them health food, right?
I am obsessed with cranberry sauce + chocolate so these are perfect!
Perfect use of leftovers! So creative.
This looks delicious. I do the same thing with cherry pie filling – mixed with Ghiradelli triple chocolate brownies.
Sounds so so so good! If only we could find cranberries here in Brazil!
La Saloperie Holiday Special
What a unique combination and a clever way to use up leftover cranberry sauce! Your photos are beautiful, too. I look forward to sampling these myself.
Nice recipe. I love a simple brownie recipe which is easy for the kids 🙂
I also like the below brownie recipe.
Thanks for sharing,
I make these also! I put fresh cranberries I have frozen in with the batter…. dribble a little sauce on top…. have also poked some holes on top of brownies hot out of oven and spread on some hot fresh made cranberry sauce as you would a glaze ….
yum. and i too am a brownie and cake mix gal… I would rather do creative things to the mix than to do the flour/sugar mess,