Description
Rich, fudgy, and festive—these Thanksgiving Brownies combine browned butter, bittersweet chocolate, toasted pecans, cranberries, and a hint of orange zest for the ultimate holiday treat. Each bite delivers deep chocolate flavor balanced with warm seasonal notes, perfect for dessert tables or cozy gatherings.
Ingredients
Dry Ingredients
1 cup (120 g) all-purpose flour
½ cup (48 g) Dutch-process cocoa powder
½ tsp fine sea salt
¼ tsp baking powder
Wet Ingredients
10 tbsp (140 g) unsalted butter
6 oz (170 g) bittersweet chocolate, chopped (60–70% cacao)
1 cup (200 g) granulated sugar
½ cup (100 g) light brown sugar, packed
2 large eggs, room temperature
1 large egg yolk, room temperature
2 tsp pure vanilla extract
1 tsp instant espresso powder (optional)
Thanksgiving Mix-Ins & Topping
½ cup (60 g) toasted pecans, roughly chopped
⅓ cup (50 g) dried cranberries
¼ cup (40 g) mini chocolate chips
1 tsp orange zest
Flaky sea salt, for finishing
Pan Prep
1 tbsp butter for greasing pan
Parchment paper sling
Instructions
Preheat & Prepare Pan:
Heat oven to 350°F (175°C). Grease an 8-inch metal pan, line with parchment sling, and butter again.
Toast Pecans:
Toast pecans for 6–8 minutes until fragrant, then chop.
Brown the Butter:
Melt butter over medium heat until golden and nutty, 4–6 minutes. Remove from heat and stir in chopped chocolate until smooth.
Mix Sugars:
Whisk in both sugars until thick and glossy for that shiny top.
Add Eggs & Flavor:
Whisk in eggs, yolk, vanilla, and espresso until silky.
Combine Dry Ingredients:
In another bowl, whisk flour, cocoa, salt, and baking powder. Fold gently into wet batter until nearly combined.
Add Mix-Ins:
Fold in pecans, cranberries, and orange zest. Spread batter evenly in pan and top with mini chocolate chips.
Bake:
Bake 22–27 minutes, until the center is just set and edges look firm. A toothpick should show moist crumbs.
Cool & Chill:
Cool for 45 minutes, then chill 30–60 minutes before slicing. Sprinkle with flaky sea salt before serving.
Notes
Use a metal pan for best texture; glass can overbake edges.
Don’t overmix—fold gently for fudgy brownies.
Brownies taste richer the next day after resting overnight.
Substitute pecans with pretzels or seeds for nut-free brownies.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 260 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
Keywords: Thanksgiving brownies, fudgy brownies, chocolate dessert, holiday brownies, pecan cranberry brownies