White Forest Brownie Pie with Cranberry Swirl
Equipment
- 1 large mixing bowl
- 1 Medium saucepan
- 1 9-inch pie pan
- 1 Whisk
- 1 Spatula
- 1 Knife
- 1 Cooling rack
Ingredients
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips
- 1/2 cup fresh cranberries pureed
- 1 tablespoon sugar for cranberry swirl
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In another bowl, combine flour, cocoa powder, and salt, then gradually add to the wet ingredients and mix until just combined.
- Fold in white chocolate chips with a spatula.
- Pour the brownie mixture into a greased 9-inch pie pan.
- In a small saucepan, heat pureed cranberries and 1 tablespoon of sugar over medium heat until slightly thickened.
- Spoon cranberry mixture over the brownie batter and use a knife to create a swirl pattern.
- Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out mostly clean.
- Allow the pie to rest on a cooling rack for at least 15 minutes before serving.
Notes
For best results, ensure the cranberries are thoroughly pureed to achieve a smooth swirl, and avoid overmixing the brownie batter to maintain a fudgy texture. You can also add a dollop of whipped cream or a scoop of vanilla ice cream on top for a delightful serving presentation.
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