Chocolate and cranberry brownies
Skill level: Easy peasy
Rich, gooey and fudgy, nothing beats a chocolate brownie, and this festive variation is perfect for an afternoon treat or easy dinner party dessert. They are a lot quicker to make than a cake, and look delicious piled up on a plate with a seasonal dusting of icing sugar snow. This recipe can easily be doubled or tripled too
- 160g butter
- 160g dark chocolate
- 3 eggs
- 250g caster sugar
- 1 tbsp vanilla extract
- 100g dried cranberries
- 160g flour
- Icing sugar, to decorate
If you don’t like cranberries, this recipe is easily adaptable. Why not try substituting them with pecans, white chocolate chips or dried cherries
- Preheat the oven to 200°C/Fan 180°C/Gas mark 6and line a baking tin with parchment.
- Melt the butter and chocolate in a large pan over a medium heat. In a separate bowl, beat the eggs, sugar, and vanilla.
- When the butter and chocolate are melted, let if cool for a few minutes before beating in the egg and sugar mix, followed by the dried cranberries and flour.
- When the mixture is smooth, pour into the prepared baking tin.
- Bake in the oven for 25 minutes. Cool on a wire rack, before dusting with icing sugar and cutting into squares.