With all this cold weather everyone’s been having these Cranberry Mocha Fudge Brownies seem more than appropriate!
Not to mention all those cranberries I still have in my freezer from Thanksgiving!
But that’s the beauty of all the berries really, they freeze so willingly and then transform into beautiful lush compotes that can go into pretty much everything!
I think I boldly stated that I love it so much I’d put it on just about anything!
Well I decided to put my money where my mouth is and see if that holds true for fudge brownies!
Introducing Cranberry Mocha Fudge Brownies!
Yep it totally works!
Tart cranberry sauce spiced up with anise, cinnamon and vanilla, paired with chocolate fudge brownies and mocha buttercream!?
Say no more!
Many people thought this was a peanut butter and jelly brownie, which I can’t say is a bad thing; but this combination is on a much higher level than that!
I am super lazy in my old age and ever since I hacked the Box Brownie Mix to replicate a perfect fudge brownie; I pretty much always go the lazy route.
But for those who want to go full scratch recipe I have several to choose from in my Brownie Archives.
Baked into a 9″ X 9″ square pan, cooled and slathered with sweet and tangy, chunky cranberry sauce.
A thick piping of mocha buttercream and in no time you have a perfect holiday treat!
- Prepare all the recipes as per the instructions on their respective blog posts, bake the brownies into a 9" X 9" Square pan.
- Then assemble the Cranberry Mocha Fudge Brownies by spreading the cooled cranberry sauce onto the cooled brownie. (You may not use all the cranberry sauce, use your judgement)
- With a parchment paper cone fill with mocha buttercream and pipe thick lines on top of the cranberry sauce not quite covering the cranberry completely so you can still see the vibrant red show through.
- Cut into 16 equal portions
For longer storage keep refrigerated for up to 1 week in an airtight container