Go Back

White Chocolate Fudge Brownies

White chocolate fudge brownies have a fudgy brownie base that is drizzled in white chocolate pre-bake and then dotted with fresh cranberries and pistachios (if you're feeling it). These are the perfect holiday brownies!
5 from 1 review
Print Save
Prep Time: 25 minutes
Cook Time: 25 minutes
Course: Dessert
Cuisine: Brownies
Keyword: Brownies, Bar Cookies, White Chocolate, Holiday, Cranberries
Servings: 15 brownies

Ingredients

For the Brownies

  • 1 1⁄4 cups (150 g) dark chocolate ( finely chopped)
  • 1 cup (200 g) granulated sugar
  • 3⁄4 cup (158 g) light brown sugar (packed)
  • 8 tablespoons (113 g) unsalted butter (cut into 8 pieces, room temperature)
  • 1⁄3 cup (79 ml) sunflower seed oil (or other neutral oil)
  • 4 large eggs (room temperature)
  • 1 tablespoon (15 ml) freshly brewed espresso (or strong coffee)
  • 1 tablespoon (15 ml) real vanilla extract
  • 1 cup (135 g) all-purpose flour (how to measure flour)
  • 2⁄3 cup (74 g) unsweetened dark (Dutch-processed) cocoa powder
  • 1 teaspoon sea salt
  • 2 1⁄3 cups (232 g) fresh cranberries (divided)
  • 3⁄4 cup (90 g) white chocolate (melted)
  • 2 tablespoons (20 g) raw pistachios (shelled and coarsely chopped)
  • 2 teaspoons (10 g) sea salt flakes (optional)

Instructions

For the Brownies

  • Preheat the oven to 350°F (177°C). Grease an 8 x 11-inch (20.3 x 28-cm) baking dish and line with parchment paper, letting the excess fall over the sides.
  • Place the chocolate, granulated sugar, brown sugar, butter and oil in a double boiler over medium low heat, stirring frequently until melted. Place a towel on the counter and set the bowl on top of it. Whisk in the eggs, one at a time, making sure each is well blended before adding in the next. Add in the espresso and vanilla and stir until well blended.
  • In a small bowl, whisk together the flour, cocoa powder and salt. Add this to the chocolate mixture and stir until just combined. Fold in 2 cups (199 g) of cranberries; reserving the remaining cranberries for the top of the brownies.
  • Pour the batter into the prepared baking dish. Use the back of your spoon to even the top a bit. Drizzle the melted white chocolate over the top and drag a knife through the batter to swirl the white chocolate in a pretty design. Sprinkle with the pistachios and remaining 1⁄3 cup (33 g) cranberries. If using the sea salt flakes, add them now.
  • Bake on the middle rack of the oven for 25 minutes. When done, they will have a bit of jiggle in the middle, and if you test with a toothpick a wee bit of batter will coat it. This is a good thing. Let cool in the pan for several hours, and if you want super uber fudgy brownies shove them in the fridge for several hours before serving.
  • When it’s time to cut the brownies, use a very sharp knife, cut straight up and down and use a wet paper towel to clean off the knife in between cuts.

Notes

Cutting Brownies

If you want a super clean cut with your brownies, you'll need to thoroughly chill the brownies beforehand. Use a very sharp knife, cleaning in between cuts.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo