Crimson Festive Brownies with Dried Cherries & Ruby Glaze

What Makes This Special

These Crimson Festive Brownies are a true celebration of winter’s flavors and colors. Intensely fudgy and rich, they are studded with tart dried cherries and cranberries—soaked in cherry liqueur for depth—paired with creamy ruby chocolate and lifted by the bright aroma of orange zest. The pièce de résistance: a jewel-red cranberry-cherry glaze and a scattering of pistachios and gold, creating a holiday centerpiece that’s as beautiful as it is delicious.

Ingredients

Winter’s best dried fruits, deeply flavorful chocolate, and a vibrant fruit glaze come together. Each ingredient brings its own magic: the cherries and cranberries add tartness and texture, ruby chocolate offers creamy berry notes, and the festive glaze pops with color and tang.

For the Brownies

• Dark chocolate: The backbone for deep, fudgy flavor.
• Butter: Gives richness and that signature brownie chew.
• Sugars (granulated & brown): The mix creates a glossy top and hints of caramel.
• Eggs + yolk: Essential for a dense but tender crumb.
• Dried cherries & cranberries: Winter’s jewels, adding both tartness and festive color.
• Ruby chocolate: Adds creamy, slightly fruity notes and a pop of color.
• Orange zest: Brings in a subtle citrus brightness.
• Kirsch/liqueur: Optional but deepens the fruit flavor.

For the Crimson Ruby Glaze

• Cranberries & cherries: For that dazzling crimson hue and tangy sweetness.
• Sugar & lemon: Balance and preserve the fruit.
• Ruby chocolate: For a silky, creamy finish with a hint of berry.

Instructions

Step 1: Prepare Fruit

If you want extra depth, soak the chopped dried cherries and cranberries in the kirsch (or warm water) for 30 minutes. Drain well and pat dry. This plumps the fruit and infuses it with subtle holiday spirit flavor.

Step 2: Prep Pan & Oven

Grease a 20x20 cm (8x8 inch) pan, line with baking parchment (overhanging sides for easy removal), and lightly butter the paper. Preheat oven to 170°C (fan 160°C) or 340°F.

Step 3: Melt Chocolate and Butter

In a medium saucepan, melt butter and dark chocolate over low heat, stirring constantly until smooth. Remove from heat and let cool for 5 minutes. This ensures the eggs won’t cook when added later.

Step 4: Whisk Eggs & Sugars

In a large bowl, vigorously whisk granulated sugar, brown sugar, eggs, egg yolk, and vanilla paste until thick, pale, and ribbons form (about 5 minutes by hand or 3 minutes with mixer). This traps air for a glossy top and tender crumb.

Step 5: Combine Wet Ingredients

Slowly pour the cooled chocolate-butter mixture into the egg mixture, whisking gently until just combined. Take care not to overmix, preserving the air bubbles for texture.

Step 6: Fold in Dry Ingredients

Sift in flour, cocoa, and salt. Use a spatula to fold together until only a few streaks remain. Overmixing can lead to tough brownies—gentleness is key.

Step 7: Add Mix-Ins

Fold in the soaked & dried fruit, chopped ruby chocolate, and orange zest. Distribute evenly for every bite to shine with festive flavor.

Step 8: Bake

Pour batter into the prepared pan and smooth the top. Tap the pan gently to release air bubbles. Bake for 28–33 minutes, until sides are set and a toothpick inserted has moist crumbs (not raw batter). Do not overbake! Remove and cool in pan for 15 minutes, then transfer to a rack to cool completely.

Step 9: Make the Crimson Ruby Glaze

In a small saucepan, combine cranberries, dried cherries, sugar, water, and lemon juice. Bring to a simmer, stirring occasionally, until cranberries burst and mixture thickens (about 8–10 minutes). Press through a sieve to remove skins, reserving the bright red syrup. While hot, pour the syrup over chopped ruby chocolate in a bowl; let sit 2 minutes, then whisk until glossy and smooth. Cool to room temp before glazing.

Step 10: Decorate

Pour or spread the cooled glaze over the brownies (in or out of the pan). Use an offset spatula for a smooth finish. Sprinkle with chopped pistachios and flecks of edible gold for ultimate festive glamour. Let set at least 30 minutes before slicing with a hot, clean knife.

Pro Tips

• Room Temp Eggs: Ensures the batter emulsifies smoothly for a dense, even crumb.
• Cool the Chocolate: Hot chocolate mixture can scramble eggs—give it time to cool to touch.
• Don’t Overbake: Slightly underbaked means moist, fudgy brownies. They continue cooking as they cool.

Troubleshooting

Crumbly brownies? They were likely overbaked or too much flour was added. Weigh ingredients and watch the baking time closely.

Sticky or sunken center? Brownies may be underbaked or not cooled long enough. Allow them to fully cool before slicing for clean edges.

Variations

• Spiced Brownies: Add 1/2 tsp cinnamon and a pinch of nutmeg to the dry ingredients for extra winter warmth.
• Nutty Festive Brownies: Fold in 60 g toasted pecans or walnuts for crunch.
• White Chocolate Drizzle: Instead of gold, drizzle melted white chocolate in festive patterns over the glaze.

Storage

Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate up to 6 days. For longer storage, slice and freeze (with parchment between layers) for up to 2 months. Bring back to room temperature before serving for best texture.

These brownies are not only a treat for the palate but a centerpiece for any festive winter gathering—rich, ruby-hued, and unforgettable.