Have leftover cranberry sauce? Me, too. Already.
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