Brie and Cranberry Brownies
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Brie and cranberry brownies topped with a homemade cranberry compote, pecan halves, and swirls of creamy brie cheese. The brie and cranberry combo makes this the perfect dessert recipe for the Christmas season. The cranberries even add a lovely ‘pop’ of Christmas red!
Why Make These Brie and Cranberry Brownies?
Brie and cranberry is one of those food pairings that always seems to make the rounds during the holiday season. You’ll find it in puff pastry appetizers like brie and cranberry cups and baked brie, and on many a holiday cheese platter. And while the idea of using brie in a dessert might sound odd at first, the combination actually works surprisingly well. (After all, isn’t a cheese course a common way to finish off a meal?) Brie on its own is naturally smooth, creamy, and mild; it’s not unlike the cream cheese used to make cream cheese brownies, cheesecake, and cookies with cream cheese frosting.
This brie and cranberry brownie recipe features a dark chocolate brownie base, prepared with melted dark chocolate rather than cocoa powder. After adding it to a baking tin, I’ve topped the chocolatey batter with sweet Brie cream and homemade cranberry compote, both accented with a hint of fresh orange. Finally, I’ve used a knife to swirl the components together to create a pretty marble pattern, and dotted a few pecan halves across the top for a crunchy finishing touch.
Key Ingredients
- Brie Cheese – You’ll need a 160-gram wedge of brie, rind removed and diced into cubes. Choose a creamy, mild brie, with no added herbs or other flavors. And remember to allow plenty of time for the cheese to soften before blending it in the food processor; the softer the cheese, the smoother the topping.
- Cranberries – You can start with fresh or frozen cranberries, since they’ll be cooked down into a jam-like compote. If desired, you can make the compote up to two days in advance and refrigerate until ready to use. Or, if you have some left over or are already planning to make it as a holiday side, you can substitute homemade cranberry compote.
- Chocolate – Instead of cocoa powder, the brownie portion of this recipe contains real chocolate. Choose a good-quality, good-tasting dark chocolate. I suggest using something like Lindt, Valrhona, Guittard, or Callebaut, rather than grocery store chocolate chips. You can definitely taste the difference! And remember that the darker the cacao percentage, the more bittersweet your finished brownies will taste.
- Eggs – An egg yolk acts as a binder and emulsifier in the creamy cheese topping, and you’ll need another two eggs to make the brownie batter. Room temperature eggs work best for both of these applications.
- Pecans – I love topping these brownies with pecan halves for a crunchy, nutty finishing touch. (Also, pecans always say “holiday” to me, and they make the top of the brownies look lovely!) You can experiment with other nuts, like walnuts or pistachios, or omit for a nut-free/allergy friendly version.
- Orange – Orange zest adds a bright, citrus-y note that complements the tart cranberries and creamy brie. Remember to zest the orange before juicing—you’ll use the juice to cook the cranberry compote, and add the zest to the cheesecake topping. I recommend finely zesting the fruit on a Microplane, rather than the larger teeth of a box grater.
Brie and Cranberry Brownie Tips and Tricks
- Knock back the compote. After allowing your compote to cool, you may find that it has settled into a gelatinous mass. To bring it back to life, use a a wire whisk to “knock back” the compote (the same way you would with pastry cream) by whisking vigorously until it’s nice and smooth.
- Use a food processor. The first few times I tested this recipe, I whipped the softened brie with a hand mixer before adding the milk, egg, and sugar. While this method will work, I found that using a food processor makes a huge difference in attaining a smooth, creamy brie cream, rather than one which still contains small chunks of cheese. And note that the brie cream will seem smooth, frothy, and slightly liquid; it won’t be as thick as the type of mixture used in a cream cheese brownie. But don’t worry—thanks to the egg and flour, the cream will rise and thicken as it bakes.
Brie and Cranberry Brownies
- Total Time5 hours 35 minutes
- Yield16 brownies (1 8x8-inch tin) 1x
Brie and cranberry brownies featuring a homemade cranberry compote, pecan halves, and swirls of creamy brie cheese.
Ingredients
Cranberry Compote:
150 grams fresh or frozen cranberries (1 1/2 cups)
65 grams granulated sugar (1/3 cup)
Juice of 1 large orange
Brie Cream:
125 grams mild French Brie, rind removed and softened (1 cup, diced, or 1 160-gram wedge)
85 grams confectioner’s sugar (2/3 cup)
30 milliliters whole milk (2 tablespoons)
1 egg yolk, at room temperature
Zest of 1 large orange (approximately 1 tablespoon)
16 grams all purpose flour (2 tablespoons)
Brownies:
113 grams unsalted butter (1/2 cup; 1 stick)
170 grams chopped dark chocolate (6 ounces; 1 cup)
2 large eggs, at room temperature
100 grams granulated sugar (1/2 cup)
100 grams dark brown sugar (1/2 cup, packed)
1 teaspoon vanilla extract
85 grams all-purpose flour (2/3 cup)
1/2 teaspoon kosher salt
30 grams pecan halves (1/3 cup), optional
Instructions
Preheat oven to 350° F (180° C). Line an 8 x 8-inch square tin with baking parchment and set aside until ready to use.
Cranberry Compote:
In a medium saucepan, combine cranberries, sugar, and orange juice.
Bring to a boil, then reduce heat to low. Simmer for 6-7 minutes, or until cranberries burst, juices evaporate, and compote thickens.
Transfer compote to a bowl and set aside to cool.
Brie Cream:
In a food processor, mix softened brie on high speed until smooth and creamy. Add confectioner’s sugar, milk, and egg yolk, and mix until well combined. Cream will be very fluid.
Transfer mixture to a large bowl and whisk in the orange zest and flour. Set aside while you prepare the batter.
Brownie Batter:
In a medium saucepan, melt the butter over medium-low heat.
Stir in the chocolate.
With a whisk, continue stirring gently until chocolate has completely melted. Remove from heat.
In a large mixing bowl or the bowl of a stand mixer, whip the eggs until frothy and voluminous.
Add the sugars and vanilla and mix on high speed until well combined.
Sift in the flour and salt and mix until just incorporated. With a rubber spatula, scrape down the sides of the bowl and mix again.
Add the melted chocolate mixture and mix until just combined. With a rubber spatula, scrape the bottom of the bowl, then mix again.
Assembly:
Reserve 3-4 tablespoons of the brownie batter. Pour the rest of the batter into the prepared tin, using a rubber spatula to scrape the bowl clean.
Spoon the brie cream on top of the brownie batter, distributing the cheese mixture evenly across the entire surface. Some of the brownie batter should still be visible.
With a teaspoon, drop spoonfuls of the cranberry compote on top of the brownie batter, distributing clumps of the compote evenly across the entire surface. Some of the brie cream and the brownie batter should still be visible.
With a teaspoon, drop the reserved brownie batter on top of the cream and compote.
Use a knife to swirl the mixtures together, creating a marble effect.
Press the pecan halves on top.
Bake in preheated oven for 40 – 45 minutes, or until a cake tester or toothpick comes out almost clean. You’ll still see some crumbs on the toothpick, and the center of the brownie pan will still jiggle slightly.
Transfer tin to a wire rack. Allow to cool completely before serving, at least 4 hours.
Store leftover brownies in an airtight container in the refrigerator, layered between sheets of parchment, for up to three days. Leftovers can also be wrapped in foil and frozen.
- Prep Time: 50 minutes
- Cooling Time: 4 hours
- Cook Time: 45 minutes
- Category: Brownies and Traybakes
- Method: Stovetop + Oven
- Cuisine: Dessert
Make-Ahead and Storage Suggestions
To make ahead: You can prepare the cranberry compote up to two days in advance. Cool, then cover with clingfilm/plastic wrap and refrigerate until ready to use.
To freeze: After cooling completely, slice the brownies then wrap individually in foil, so you can thaw one or two at a time.
Other Brownie Recipes You Might Enjoy
Italian Rainbow Brownies
Salted Chocolate Caramel Brownies
Blueberry Lemon Cheesecake Brownies
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
