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White Chocolate Fudge Brownies

These white chocolate fudge brownies come together quickly, use basic ingredients and are quite festive dotted with fresh cranberries and raw pistachios.
5 from 1 review
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Course: Brownies
Cuisine: Dessert
Servings: 15 brownies


  • 1 1 ⁄4 cups 150 g dark chocolate, finely chopped
  • 1 cup 192 g granulated sugar
  • 3 ⁄4 cup 158 g light brown sugar, packed
  • 8 tablespoons 115 g unsalted butter, cut into 8 pieces, room temperature
  • 1 ⁄3 cup 79 ml sunflower seed oil or other neutral veggie 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 125 g all-purpose 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


  • 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.
  • 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 akes, 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.
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo