Cranberry-pistachio brownies

Cranberry-pistachio brownies

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(14 ratings)

Cook: 30 mins


Makes 18
Moist, fruity and nutty - what more could you want from a brownie? Ready in under an hour

Nutrition and extra info

  • Freezable


  • kcal333
  • fat18g
  • saturates9g
  • carbs39g
  • sugars27g
  • fibre1g
  • protein5g
  • salt0.3g
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  • 200g butter, diced, plus extra for greasing



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

  • 2 x 150g bars plain chocolate (about 40% cocoa solids is fine)
  • 280g light muscovado sugar
  • 4 tbsp cranberry juice or milk
  • 4 medium eggs



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

  • 200g plain flour
  • ½ tsp ground cinnamon
  • 1 x 75g pack dried cranberries


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

  • 100g pistachios, sliced
  • icing sugar to dust, optional


  1. Heat the oven to 180C/fan 160C/gas 4. Butter a non-stick baking tin (about 31 x 17 x 3.5cm) or line the base if you prefer. Break the chocolate into a saucepan, add the butter, sugar and juice or milk, then warm gently, stirring frequently until melted and evenly mixed. Allow to cool slightly, then beat in the eggs one at a time. Fold in the flour, cinnamon and cranberries.

  2. Spread half the mixture into the prepared tin, scatter over the nuts, then gently spread the rest of the mixture on top. Bake for 25-30 mins. Cut into squares while still warm. Will keep in an airtight container for up to a week.

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Comments, questions and tips

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11th Oct, 2018
This is a recipe I've made since I first saw it published. It is fantastic. Multiple folk have asked for recipe.
14th Aug, 2014
Tried them last weekend after reading all the good reviews. Had them in for over 40(!) minutes and they still wouldn't set. Top was lovely and the sides I could call "fudgy" to still take them into work but the middle was just too gooey and went in the bin :( Found it a bit weird that there was a nut layer rather than just throwing them in with the cranberries. Any ideas what might have gone wrong? Tks!
rhianjones's picture
23rd Apr, 2013
I made these for a charity bake-sale and they were pretty popular. I think I would be more generous with the cranberry juice and pieces next time though! Chopping the pistachios was very time consuming, but they were perfect for these brownies.
7th Apr, 2013
Great success! I had never baked brownies before and they were easy to perfect! :)
30th Jan, 2012
Divine and very quick and easy to make
25th Sep, 2011
I altered the recipe as I didn't fancy the cranberries so I just used a little bit of milk - it was delicious but really heavy. Only problem was the nuts are a bit soft now a day later - any ideas how to avoid that?
16th Jun, 2011
These taste better when left for at least a day. Delicious. Only down side was chopping the pistachio nuts - very time consuming!
23rd Apr, 2011
With an extra ten minutes in the oven you can do this recipe in a cake ring to make lovely slices. I have also gotten away with one less egg and extra liquid in the past. Here are a few different tips for making these brownies even more amazing: - use macadamia nuts instead of pistachios - swap half the cranberry juice for a really thick smoothie - instead of cranberries, try frozen blueberries or raspberries - by being frozen, they stay really juicy when baking. Enjoy!!
20th Aug, 2009
A success every time!
20th Aug, 2009
A success every time!


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PigeonWard's picture
2nd Sep, 2013
I sometimes fancy something sweet before a workout as a bit of a kick start, I come up with these brownies which include cacao powder and espresso for a great energy boost.
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