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
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.
Top tip for making Chocolate and cranberry brownies
If you don’t like cranberries, this recipe is easily adaptable. Why not try substituting them with pecans, white chocolate chips or dried cherries