Chocolate, cranberry & macadamia brownies

Chocolate, cranberry & macadamia brownies

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Prep: 10 mins Cook: 30 mins


Cuts into 12 squares
Leftover cranberry sauce? Use it as an excuse to make these delicious chocolate, nutty cake squares

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal399
  • fat26g
  • saturates12.6g
  • carbs38g
  • sugars29g
  • fibre1.8g
  • protein4.7g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.


  • 150g dark chocolate, broken into chunks
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 200g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g soft brown sugar
  • 150g self-raising flour
  • 40g cocoa powder, sifted
  • 3 large eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 50g dried cranberry


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 100g macadamia nut
  • 60g cranberry sauce


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…


  1. Heat the oven to 180C/ 160C fan/ gas 4 and line a 20cm x 20cm baking tin with baking parchment. Melt the dark chocolate with the butter in the microwave or in a heatproof bowl over just simmering water.

  2. Mix together the sugar, flour and cocoa powder and stir in the melted chocolate and butter mixture, followed by the eggs. Stir through the dried cranberries and macadamia nuts, then swirl through the cranberry sauce.

  3. Pour into the tin and smooth the surface. Bake for 25 - 30 mins. Allow to cool before slicing.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
18th Apr, 2013
Hello, personally dont' like cranberry, has anyone try this recipe without cranberry? how would you rate this brownies without cranberry? thank you! Yan Yan
27th Dec, 2016
Um, why bother? There are about a billion brownie or blondie recipes out there. Just find one you do like and use thaqt.
20th Jan, 2013
I made these to use up left over cranberry sauce and liked them so much I'm now having to go out to buy more so I can make them again. Unlike Carlikachu I found them very moist after 25mins but I guess it all depends on your oven. I did them last time with maltesers as Jane suggested but felt I could have done with more of them. I'm going to try them as per the recipe with macadamia nuts this time.
2nd Dec, 2012
Yummy brownies although a little dry on their own....perhaps shorter cooking time so they stay gooey in the middle? Only made them the once so will try 20 mins next time!
22nd Mar, 2012
If you have a nut allergy problem - or your guests might have - make up the recipe and substitute chocolate maltesers instead of the nuts - it make for a really yummy Brownie !
31st Jan, 2012
Made using left over sauce from Christmas and half brazils and half almonds picked out of a bag of mixed nuts. Used Value chocolate and it was great - made as individual cakes (as I wanted to try the star shaped silicon cases I had for Christmas).
22nd Jan, 2012
I went to make the other cranberry brownies;delicious,but saw this recipe and as i also had left over homemade cranberry sauce from Christmas decided to make this one. however I didn't have any macadamia nuts so used the pistachio the result was delicious. just hope the staff at school enjoy it as much as it was made for them!
2nd Jan, 2012
Fantastic recipe! Just made these now as a pudding after the muffin-topped beef stew. Made some homemade cranberry sauce for Christmas and had a plethora to use up - this was a great way to use it rather than throw it in the bin. The cranberries are an excellent way to really slice through the rich stickiness of the intense chocolatey flavour. Also, don't be fooled into thinking that you have to go for expensive ingredients. 30p Morrison's basic dark chocolate and their bargain-bin flour is what went into mine and tasted wonderful!
29th Dec, 2011
Made these this afternoon. Gorgeous. Love the sharpness of the cranberries and the buttery crunch of the macadamias.
Cookiecaron's picture
18th Dec, 2017
Does anyone know how long these keep in an air tight container? I need these for the 27th but want to cook them on the 23rd.
goodfoodteam's picture
21st Dec, 2017
Thanks for your question. We would usually suggest 2 - 3 days but if you wrap them really well, they should still be fine on 27th.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?