Name: Thanksgiving Brownies Recipe: Fudgy and Festive
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: ¾ cup butter; 1 PATH cup sugar; ¾ cup brown sugar; 3 eggs; 2 tsp vanilla; ¾ cup flour; ¾ cup cocoa; 1 tsp cinnamon; ½ tsp nutmeg; 1 cup chips; Optional: Cranberries (pecans); Suggested Pairings: Cider (milk)

Introduction

Table of Contents

Thanksgiving Brownies are a fudgy, festive dessert, perfect for holiday gatherings, potlucks, or post-dinner treats. This seasonal twist on classic brownies, featuring warm spices and optional cranberry-pecan topping, delivers rich chocolate with autumn flavors. Presented on a white ceramic platter, optionally garnished with powdered sugar and cinnamon sticks, these Thanksgiving Brownies offer a cozy, appetizing aesthetic that elevates any table. This recipe provides a simple oven method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to dessert that brings holiday, crowd-pleasing charm to any occasion.

Ingredients

For the Thanksgiving Brownies:

¾ cup (1½ sticks) unsalted butter
1 cup granulated sugar
¾ cup brown sugar, packed
3 large eggs, room temperature
2 tsp vanilla extract
¾ cup all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
½ tsp kosher salt
1 cup semisweet chocolate chips

For Optional Topping:

½ cup dried cranberries
½ cup chopped pecans
¼ cup turbinado sugar

Serving:

Optional: Whipped cream, caramel sauce
Suggested Accompaniments: Coffee, hot cider
Suggested Pairings: Milk, dessert wine
Suggested Aesthetic: Serve on a white ceramic platter
Suggested Equipment: 8×8-inch baking pan, parchment paper

Step-by-Step Process

Preheat Oven and Prep Pan: Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving overhang. Grease lightly. This ensures clean release and easy slicing.
Melt Butter and Sugars: In a saucepan over medium-low heat, melt butter. Remove from heat. Stir in granulated and brown sugars until smooth. The hot butter dissolves sugar for a fudgy texture. Cool 5 minutes—too hot scrambles eggs.
Add Eggs and Vanilla: Whisk in eggs one at a time, beating 30 seconds each until glossy and thickened. Add vanilla. Vigorous whisking builds emulsion for dense, crackly tops.
Sift Dry Ingredients: In a bowl, sift flour, cocoa, cinnamon, nutmeg, ginger, and salt. Sifting removes lumps and evenly distributes spices. No sifter? Whisk vigorously.
Combine Wet and Dry: Fold the dry mixture into the wet using a spatula. Stir only until just combined—overmixing toughens brownies. The batter will be thick and glossy.
Fold in Chips: Gently fold in chocolate chips. Reserve 2 tbsp for topping. Chips melt into pockets of gooey chocolate.
Spread Batter: Pour batter into prepared pan. Smooth top with an offset spatula. For topping: sprinkle cranberries, pecans, reserved chips, and turbinado sugar. Press lightly.
Bake to Fudgy Perfection: Bake 28–32 minutes. Jiggle test: center should wobble slightly; edges should set. The toothpick 1 inch from the edge has moist crumbs. Overbaking dries them out. For extra fudgy, remove at 28 minutes.
Cool completely: Cool in the pan on rack 2 hours. Lift using parchment. Cut into 16 squares with a hot, dry knife (dip in hot water, wipe between cuts). Serve on a white ceramic platter.

Tips for Better Thanksgiving Brownies

Cool butter-sugar mix 5 min before eggs
Whisk eggs vigorously for crackly tops
Fold dry into wet—don’t overmix
Underbake slightly for a fudgy center
Presented on a white ceramic platter to showcase the spiced topping
Make 1 day ahead—flavor deepens
Freeze-cut brownies up to 2 months
Enhance aesthetic: dust with cinnamon-powdered sugar

Variations and Customization

Pumpkin Swirl: Marble in ½ cup pumpkin puree + 1 tsp spice.
Maple Pecan: Add 2 tbsp maple syrup to batter.
Cranberry Orange: Add 1 tsp orange zest.
Gluten-Free: Use 1:1 GF flour.
Vegan: Use flax eggs, plant butter, and dairy-free chips.
Blondie Version: Omit cocoa; double brown sugar.
Bourbon Brownies: Add 1 tbsp bourbon to the batter.
No Topping: Dust with cocoa post-bake.

Storage and Serving Tips

Store in an airtight container at room temperature up to 4 days.
Refrigerate up to 1 week; bring to room temp.
Freeze cut brownies up to 2 months; thaw overnight.
Serve at room temperature or warm 10 seconds in the microwave.
Pair with milk or dessert wine to complement the spices.
Presented on a white ceramic platter with garnishes for a festive, elegant charm.

Nutritional Information

Based on 16 servings:

Calories: 260 kcal
Total Fat: 14g
Saturated Fat: 8g
Trans Fat: 0g
Cholesterol: 60mg
Sodium: 110mg
Total Carbohydrates: 34g
Dietary Fiber: 2g
Sugars: 26g
Protein: 3g
Vitamin A: 8% Daily Value
Vitamin C: 0% Daily Value
Calcium: 4% Daily Value
Iron: 8% Daily Value

Note: Values with topping (pumpkin or vegan versions vary). High in holiday spirit.

Conclusion

This Thanksgiving Brownies recipe delivers fudgy, spiced perfection with warm autumn notes. It transforms classic brownies into a holiday star. Its one-bowl method and festive presentation make it a go-to. The crackly top and gooey center delight every bite. It’s sure to be a cherished recipe, loved for its seasonal, crowd-pleasing charm.