Gooey White Chocolate Cranberry Brownie Cups
Cuisine: Holiday
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 18 mins
Total time: 38 mins
  • 16 tablespoons (2 sticks) unsalted butter
  • ¾ cup (192 grams) light brown sugar
  • ½ cup (106 grams) sugar
  • 2 teaspoons (9 grams) vanilla extract
  • 1¼ cups (178 grams) all purpose flour
  • ½ teaspoon (4 grams) salt
  • 2 eggs, beaten
  • 1¼ cups (200 grams) semisweet chocolate chips
  • ½ cup (100 grams) white chocolate chips
  • ½ cup (72 grams) dried cranberries
  1. Preheat the oven to 350°. Set aside a 12-cup muffin pan.
  2. Place the butter, brown sugar and sugar into a large microwaveable bowl. Microwave until the mixture is completely melted and bubbly. Be sure to use oven mitts when removing from the microwave as the bowl will be very hot.
  3. Whisk to blend the ingredients together. Whisk in vanilla, then the flour and salt.
  4. Continuously whisk the mixture while adding the eggs, to prevent cooking the eggs.
  5. Use a wooden spoon to mix in the semisweet chocolate chips. Most will melt, but you will have some that still hold their shape. Lastly, stir in the white chocolate chips and dried cranberries.
  6. Spray the pan with non-stick cooking spray. Use a large cookie dough scoop or a gravy ladle to evenly transfer the batter to the muffin cups.
  7. Bake at 350° on a rack in the middle of the oven for 18 minutes.
  8. Remove and cool completely in the pan. Use a small metal spatula to go around the edges of the Gooey White Chocolate Cranberry Brownie Cups.
  9. Remove from the pan and serve.
Recipe by Desserts Required at