Pecan Brownie Pie with Cranberries Recipe.

Fresh cranberries are flooding produce stalls, and Thanksgiving is fast approaching.

This year I thought I would take cranberries in a different direction, not a relish or chutney or cranberry pie this time. I decided to dream up a chocolate dessert that would incorporate cranberries. A cake? A chocolate pie with cranberry coulis? a brownie-based tart? Although each possibility had real potential, I decided to tinker with the latter one.

My brownies are a big crowd pleaser, with lots of wiggle room to accommodate flavor variations. Could I use that as my starting point, and push the envelope even further than I already had, and sneak in a whole bag of fresh cranberries without upsetting the delicate balance that yields such creamy brownies, and would slice just like a pie? As always with making a new recipe, especially dessert, I tried to imagine it in my mind’s eye. This one resisted me, a good couple hours, and I tossed around the modified amounts of sugar, the nuts, the tartness, the extracts and whatnot, but the great news is, once I set out to make what I finally settled on, I just knew I had a real winner on my hands.

This was borne out last night at my Shabbos table, at dessert time: A real triumph.

Do not change anything: It’s fantastic! And so simple. I had some gluten-free guests, and it was no hardship whatsoever using rice flour.

I love cranberries too much, and couldn’t bear to be separated until autumn, so I buy a small truckload of them, and keep them in my freezer year-round

I love to use my 12 inch pie plate, pictured above. It makes for a dramatic and beautiful presentation. But you could use 2 9″ pie plates instead, only try your best to get pie plates with straight sides (as opposed to the sloping Pyrex pie plates).


  • 2 cups semisweet chocolate chips, very good quality
  • 1 cup natural margarine spread (health food stores)
  • 3 tablespoons Creme de Cassis
  • 4 eggs
  • 1 1/3 cup sugar
  • 1/2 cup flour, any flour, including gluten-free
  • 1 12 ounce bag fresh cranberries (about 2 cups)
  • 1 cup chopped toasted pecans (preheated 325 degree oven about 12 minutes)


Preheat the oven to 350 degrees.

Melt the chocolate, margarine spread and Cassis on a very low flame (or microwave 2 minutes). Stir to combine the melted mixture thoroughly.

In a food processor or with a hand mixer, beat the eggs and sugar until light and fluffy. Add the chocolate mixture and process (or mix) until combined. Add the flour and pulse just 2-3 times, or mix, until just combined. Fold in the nuts and cranberries with a spoon.

Pour the batter into a greased 12-inch pie plate, or 2 9-inch pie plates, and bake one hour, until the center is barely firm, not a minute longer, the residual heat will do the drop baking it needs, and it will firm up as it cools. Chill the pie completely before slicing.

12 replies
  1. Ailuy
    Ailuy says:

    I know this is an old post, but Thanksgiving is less than 2 weeks away and I am starting to search my recipe archives. I have made this pie 2 years ago and it was inhaled. This year I would love to make it again. I have read all the comments and now have questions,
    1. Am I correct in understanding that nut flour can be used instead of whole wheat (that’s what I used last time).
    2. Based on one of the comments, I want to try using 1 cup or toasted pumpkin seeds instead of pecans, yay/ney?
    3. I have 8″ cake pans, should I bake 3?
    4. Do these freeze well (with nut flour crust and pumpkin seeds)?

    Sorry for a long post, but I really don’t want to mess up.

    Thank you

    • Lévana
      Lévana says:

      Chana yes. Perfect. I used millet flour, just to accommodate my GF guests, and it came out fantastic. Any GF flour will do. Creme de Cassis is a wonderful black currant liqueur, easy to find at all liquor stores.

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