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I know you shouldn’t eat your feelings, but it’s kinda hard to make the argument that chocolate can’t cure a bad day.  That’s what I always have chocolate at my desk, a little thing we like to call “discretionary calories”.

I mentioned in my last post (Cranberry Turkey Meatloaf Cupcakes With Mashed Potato Frosting and Cranberry Sauce Topping) that I picked up a bag of Michigan Cranberries, we’ll we are going to keep the cranberry train goin’ with today’s recipe.


These are the perfect ooey, gooey, holiday season brownies. They’re been healthified a bit (hence why they only have 180 some calories per 1/8th of the pie- that’s a large slice!) but still taste so chocolatey and indulgent. We ate these for dessert on the daily, with no shame.


Double Chocolate Cranberry Brownie Pie

Yeild: 8 slices, 1 slice serving each


  • ½ cup cranberries
  • 1/3 cup water
  • 1/3 cup + 2 tbsp sugar
  • 2 tbsp butter, softened
  • 2 eggs
  • 1 container yogurt (I used Kroger Carb Master)
  • 1 tsp vanilla extract
  • ¾ cup flour
  • ½ cup unsweetened cocoa powder
  • ¼ tsp baking powder
  • ¼ cup mini chocolate chips


  1. In a small sauce pan combine cranberries, water, and 2 tbsp sugar. Allow to simmer for 5-10 minutes. Cranberries will pop and mixture will be reduced by half. Using a fork, stir, mushing cranberries, creating a sauce. Set aside.
  2. Preheat oven to 350, lightly grease a pie dish.
  3. In a large mixing bowl combine butter and sugar. Once evenly combined mix in eggs, yogurt, and vanilla.
  4. Next, add flour, cocoa powder, and baking powder, stirring until combined.
  5. Fold in chocolate chips.
  6. Pour batter into prepared pie pan. Drop cranberry sauce by the spoonful on top of batter. Then, use a knife to swirl in sauce.
  7. Bake for about 25 minutes, center will remain gooey.

Nutrition Information Per 1/8th pie: 186 calories, 6.55g fat, 28.3g carbohydrate, 6g protein