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» Cranberry and Chocolate Squares

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Tangy cranberries and bitter chocolate are two flavors that just seem to be made for each other. They complement each other nicely.  i serve this after a holiday dinner, or for Christmas eve snacking, with tubs of whipped topping sitting near it to dip or top it with.

The  Christmas holidays are a wonderful time of such rich foods and wonderful buffet meals and gatherings, that this one is a great part of it, without being overly filling and heavy. While Cranberry and Chocolate squares are not just for Christmas desserts, it does work well as an on hand snack, but it equally suits a Sunday dinner dessert.


1/2 cups unsalted butter

4 tablspoons cocoa

1 and 1/4 cups packed brown sugar, light

1 and 1/4 cups flour, self rising

2 beaten eggs

1 cup cranberries, fresh or frozen


2/3 cup sour cream

6 tablespoons sugar’

2 tablespoons flour

4 tablespoons margarine

1 beaten egg

1/2 tsp vanilla

5 tablespoons coarsely grated semi sweet chocolate

Preheat your oven to 350, and grease a 7×10 inch cake pan and dust lightly with flour. Combine butter, cocoa and sugar in a saucepan and heat over low heat til melted and smooth.

remove from heat and add flour and eggs.  Stir in the cranberries and then spread into the prepared cake pan.

To make the topping mix all ingredients except chocolate in a bowl. Beat til smooth and spread over the base cake, then sprinke with the chocolate, that is grated.

Bake at 350 for 40 to 45 minutes until risen and firm to the touch.

Cool  in the pan and cut into 12 equal squares.


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