Cranberry-Pomegranate-Blueberry Swirl Brownies

As soon as I saw Shawnda, from Confections of a Foodie Bride, post her cranberry sauce brownies I shared them on twitter to drool with my cranberry-loving friends [ahem, Amanda!]. Then I immediately dug around my fridge + pantry to make sure I had the goods to make them that very night.

I tweaked the cranberry sauce to work with what I had – fresh cranberries, frozen blueberries and pomegranate juice. The three combine to make a deep, tart berry explosion and guarantee that you won’t miss the typical orange juice or orange zest you might see in your average cranberry sauce.

I went with my go-to brownie recipe which is by Deb from Smitten Kitchen. I’m firmly in the fudge brownie camp [as opposed to those who like their brownies cakey. to you I say – get some cake! leave the brownies alone and let them be fudgy and dense!]. And this recipe perfectly satisfies my need for fudgy, chewy and thick brownies. Aside from the undeniably great taste of the brownies, I love that Deb includes weights in her recipes. Since baking retail, I’ve seen how baking with weighed ingredients is much more accurate than using measuring cups or spoons.

Do tell – are you in the fudgy or cakey [gasp!] brownie camp?



Cranberry-Pomegranate-Blueberry Swirl Brownies

prep time : 20 minutes  bake time : 30 minutes  yield : 1 9″ circle pan [12-14 2″ square-ish pcs]

Cranberry-Pomegranate-Blueberry Sauce


12 ounces fresh cranberries

6 ounces frozen blueberries

1 cup pomegranate juice

1 cup granulated cane sugar


1. Place all ingredients in a medium saucepan over medium-high heat. Stir well to combine.

2. Cook at a low boil until sugar is melted and cranberries burst in the heat, 8-10 minutes. Turn heat to medium-low and let mixture simmer for another 15-20 minutes to thicken and reduce the sauce.

3. Pour sauce in a heat-proof container and let cool to room temperature on the counter [or place in the refrigerator for 15-20 minutes to accelerate the process].

*this recipe makes about 3 cups of sauce. these jam thumbprints are a perfect vehicle for the surplus sweet-tart goodness!


adapted from Smitten Kitchen‘s White and Dark Hearted Brownies


85 grams [3 ounces] semisweet chocolate, coarsely chopped [I used Ghiradelli chunks with great success]

113 grams [1 stick] unsalted butter, plus extra for greasing your pan

175 grams [3/4 cup + 2 TBSP] granulated cane sugar

2 large eggs

1 tsp vanilla extract

2 grams [1/2 tsp] flaky salt [I used large flake kosher salt]

83 grams [2/3 cup] all-purpose flour


1. Preheat oven to 350. Grease a 9″ circle pan [or 8″ square pan].

2. Measure flour and salt into a small bowl. Whisk together and set aside.

3. Melt chocolate and butter in a large glass bowl over a pot of simmering water or in the microwave. Stir mixture until butter and chocolate are combined and are smooth.

4. Add sugar to chocolate mixture and whisk until combined.

5. Add eggs, one at a time, then vanilla, whisking until combined.

6. Add flour and salt to the chocolate mixture, stirring until just combined.

7. Pour brownie batter into prepared pan. Spoon 8-10 spoonfuls of room temperature or cooled sauce, staggered around the surface of the brownie batter. Swirl with a toothpick or spatula.

8. Bake for 30 minutes. Let brownies cool in pan before removing and slicing to serve.

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