Cranberry and Pistachio Brownie Bites Recipe

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Cranberry and Pistachio Brownie Bites
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Ingredients:

Directions:

  1. Line an 8-inch square baking pan with nonstick aluminum foil.
  2. Pour water to a depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place butter, chocolate, and coffee in top of double boiler over simmering water. Cook, stirring occasionally, until melted. Remove from heat, and let cool.
  3. In a large mixing bowl, beat eggs on low speed. Add next 4 ingredients; beat until blended. Stir in chocolate mixture; fold in flour. Stir in pistachios and cranberries. Pour into prepared baking pan, spreading batter evenly.
  4. Bake at 350° for 30 minutes or until a toothpick inserted in center comes out with only a few moist crumbs. Cool in pan on wire rack. Cover with plastic wrap, and chill 8 hours or overnight. Cut brownies into 36 (1 1/4-inch) squares.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2824.04 Kcal (11824 kJ)
Calories from fat 1343 Kcal
% Daily Value*
Total Fat 149.22g 230%
Cholesterol 635.3mg 212%
Sodium 868.52mg 36%
Potassium 867.65mg 18%
Total Carbs 362.71g 121%
Sugars 272.4g 1090%
Dietary Fiber 8.6g 34%
Protein 34.18g 68%
Vitamin A 1.1mg 38%
Iron 9.8mg 54%
Calcium 329.2mg 33%
Amount Per 100 g
Calories 403.28 Kcal (1688 kJ)
Calories from fat 191.78 Kcal
% Daily Value*
Total Fat 21.31g 230%
Cholesterol 90.72mg 212%
Sodium 124.03mg 36%
Potassium 123.9mg 18%
Total Carbs 51.8g 121%
Sugars 38.9g 1090%
Dietary Fiber 1.23g 34%
Protein 4.88g 68%
Vitamin A 0.2mg 38%
Iron 1.4mg 54%
Calcium 47mg 33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 68.1
    Points
  • 80
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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