Cranberry Pistachio Ganache Glazed Brownies
Prep time: 
Cook time: 
Total time: 
Yield: 9 large or 16 small brownies
For the brownies:
  • 1 cup semisweet chocolate chips
  • 1½ sticks (3/4 cup) butter, cut into pieces
  • 4 ounces bittersweet chocolate, chopped
  • 1¼ cups granulated sugar
  • 3 large eggs plus 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • ¾ cup unbleached all-purpose flour
  • ¼ teaspoon salt
For the Ganache:
  • 1 cup heavy cream
  • 8 ounces bittersweet chocolate (32% cacao minimum)
For topping:
  • ¼ cup dried cranberries
  • ¼ cup shelled pistachios
  1. Preheat oven to 350° F. Line an 8x8 baking dish or brownie pan with foil or parchment paper.
  2. In a double-boiler, melt the semi-sweet chocolate, butter, and bittersweet chocolate. This can alternatively be done in the microwave in 30-second intervals, but be careful not to burn it.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium-high speed (speed 6) for about 3 minutes, or until light and thick. Add in the vanilla and beat again. Beat in the cooled chocolate mixture, making sure to scrape down the side of the bowl to fully incorporate. Turn off the mixer, remove the bowl, and using a wooden spoon, stir in the flour and salt.
  4. Pour the batter into the prepared baking dish and place in the oven. Bake for 35-40 minutes, or until a tester comes out moist but with crumbs attached.
  1. Bring the cream to a low rolling boil in a medium saucepan.
  2. Place the chocolate in a heatproof bowl, and pour the hot cream over the chocolate.
  3. Let sit for 2 to 3 minutes, then stir with a spatula until the ganache is smooth. It should look glossy and rich.
Bringing it all together:
  1. Remove the brownies from the pan once they are cool enough to move and place them on a cutting board. Pour the ganache into the center of the brownies and, with a spatula, spread it to the edges and let it drizzle down the side. Once the ganache is evenly spread, sprinkle on the cranberries and pistachios. Cut into 9 or 16 pieces (3x3 wide or 4x4 wide) and serve.
Brownie recipe adapted from Handle the Heat with permission
Recipe by Natural Chow at