A deliciously rich and decadent take on the traditional brownie. White chocolate chunks, juicy cranberries and macadamia nuts bring some lovely strong flavours to the mix
- 180g unsalted butter
- 180g dark chocolate
- 3 large eggs
- 180g caster sugar
- 1tsp vanilla extract
- 120g plain flour
- ¼tsp salt
- 100g white chocolate chunks
- 100g dried cranberries
- 100g macadamia nuts, chopped
Preheat the oven to 180°C/350°F/Gas Mark 4, grease and line a brownie tin with baking paper.
Melt the butter and chocolate together in a bowl over a bain marie or in the microwave.
Sift the flour and salt together and set aside.
In a separate bowl mix together the eggs, sugar and vanilla extract until well combined. Stir in the butter and chocolate mixture until thick and creamy.
Stir in the flour then add the white chocolate, cranberries and nuts.
Pour into the lined brownie tin and bake for 25-30 minutes until the top is cracked and the centre is just set. Leave to cool for 20 minutes then cut into squares.
Top tip for making White chocolate and cranberry brownies
Watching what you eat, but still fancy a chocolate treat? Try these delicious Weight Watchers brownies