“By posting this recipe I am entering a recipe contest sponsored by Cape Cod Select Premium Frozen Cranberries and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Beautiful, tart, bright red cranberries add a wonderful contrast to these rich, fudgy brownies. It is a combination you may not have tried before but one that you definitely should. And, besides being beautiful and rich and chocolate-y, these brownies are also gluten-free and oil-free. But don’t let that scare you into thinking they’re going to be cardboard-esque, you know I wouldn’t do that to you. Everything I make has to pass the strictest indulgence standards; if anyone even mentions the words “tastes healthy”, I toss out the recipe. Life is too short!

Now, did you know you can get fresh cranberries year round from Cape Cod Frozen Select?  There’s no need to stock up at the holidays and jam pack your freezer with as many bags as you can fit (not that I’ve done that or anything…). These cranberries are frozen at the peak of freshness and then shipped all over the country so we can enjoy fresh cranberries year round. As a baker and cranberry lover, this makes me, and my freezer, very happy!

To see where Cape Cod Select Premium Frozen Cranberries can be found near you, check out this store locator

This recipe is super easy to make — > from start to finish is about 35-40 minutes and you’ll have warm fudgy brownies ready to be devoured.

A VERY IMPORTANT NOTE: Do Not taste the raw batter. Raw chickpea flour is pretty awful tasting. But, after baking, the bitterness disappears completely and you won’t even know it’s chickpea. Trust me. Seriously.  I handed them out to all kinds of people and no one knew there was anything ‘odd’ until I told them. The most common comment was, “oh, they’re so chocolate-y.” Mission accomplished! :-).

You can find chickpea flour (or besan) at most major grocery stores, usually in the gluten free section. Or, if you are lucky enough to have an Indian grocer in your neighborhood, you can get it for super cheap in huge bags there, usually labelled besan flour. Totally worth it if you are gluten-free or to surprise and impress your friends and family who are.

Add the chocolate chips and cranberries.

Chickpea Flour

Sifted Chickpea Flour and Cocoa Powder

Everything ready to be combined.

Dry Ingredients and Wet Ingredients.

Add wet ingredients to dry.

Mix until completely combined.

Stir it all together.

Spread into 9″ or 10″ springform pan.

Let cool 8 minutes before unmolding.

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Print Recipe

Chocolate Cranberry Brownies

Beautiful, bright red cranberries add a wonderful tart contrast to these rich, fudgy brownies. It is a combination you may not have tried before but one that you definitely should. Gluten-free, oil-free and completely decadent.

Prep Time

10

Cook Time

25

Servings

Ingredients

• 1 cup chickpea flour
• 1/3 cup cocoa powder
• 2/3 cup cane sugar
• 1/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt (omit if aquafaba is salted)
• 1/2 cup pumpkin puree (not pumpkin pie filling - it should be 100% pumpkin)
• 1 tablespoon brewed coffee
• 3 tablespoons aquafaba (See Notes)
• 3/4 cup non-dairy chocolate chips or chocolate chunks
• 1 1/2 cups Cape Cod Select Premium Frozen Cranberries (roughly chopped)

Prep Time 10 Cook Time 25 Servings Ingredients 1 cup chickpea flour 1/3 cup cocoa powder 2/3 cup cane sugar 1/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt (omit if aquafaba is salted) 1/2 cup pumpkin puree (not pumpkin pie filling - it should be 100% pumpkin) 1 tablespoon brewed coffee 3 tablespoons aquafaba (See Notes) 3/4 cup non-dairy chocolate chips or chocolate chunks 1 1/2 cups Cape Cod Select Premium Frozen Cranberries (roughly chopped)

Instructions

1. Preheat oven to 350F. Line a 10" springform pan with parchment paper or grease lightly. You can also use a pie dish. Or a 8x8 brownie pan but you will get thicker brownies and will need to bake them a bit longer.
2. In a large bowl, sift the chickpea flour and then the cocoa powder. This is very important as the chickpea flour tends to lump and clump.
3. Add the sugar, baking powder, baking soda and salt to the chickpea flour/cocoa mix and stir together.
4. In a separate bowl, combine the pumpkin, coffee and aquafaba. Whisk together.
5. Add the wet ingredients to the dry ingredients and stir until completely combined.
6. Fold in the Cape Cod Select Premium Frozen Cranberries and chocolate chips.
7. Spread evenly in prepared pan.
8. Bake for 25 minutes and then remove from oven. It will still be a little soft in the middle - this is good, you don't want overcooked brownies!
9. Let cool 8 minutes and then run a knife gently around the edges and remove it from the pan.
10. Serve them warm with a big scoop of ice cream or cool with a dollop of coconut whipped cream and some fresh cranberries on top.
11. Enjoy!

Recipe Notes

** Aquafaba is the brine from a can of chickpeas, or other beans, that usually gets drained down the sink.  Stop throwing it away! It makes an excellent egg replacement. I put it in ice cube trays and freeze it if I'm not going to be using it straight away. You can also use the cooking liquid from homemade beans. The liquid is used as is, you don't need to do anything to it.

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