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Chocolate and Cranberry Brownies

March 2, 2013

After a long, tiring week at work, which included a Health & Safety Audit, I needed to bake something extremely chocolately to help me relax and enjoy the weekend. I needed chocolate brownies!

However, I do have a confession to make: when I was in the supermarket and I NEARLY bought a packet mix for brownies! In my defence I was very tired and brownies I have made in the past have never turned out quite right. So I was tempted but thankfully I didn’t. Instead I put chocolate and cocoa powder in my basket, hoping I would have the other ingredients at home.

Following a bit of internet research I found a couple of recipes which I could combine to make my own very chocolately brownies.

Here is the recipe.

Chocolate & Cranberry Brownies

Ingredients

250 g unsalted butter
200 g good-quality dark chocolate (70% cocoa solids), broken up
75 g dried cranberries
50 g chocolate chips
80 g cocoa powder, sifted
65 g plain flour, sifted
1 teaspoon baking powder
360 g caster sugar
4 large free-range eggs
1 tsp vanilla essence

Method

1. Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper. 2. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Set aside to cool.
3. Whisk the eggs, sugar and vanilla essence until it looks thick and creamy, like milk shake.
4. Pour in the melted chocolate mixture, whisking as you pour.
5. Sieve cocoa powder, flour and baking powder in to the chocolate mixture and fold in carefully.
6. Gently stir in the cranberries and chocolate chips.q
7. Pour your brownie mix into the baking tray, and bake in the oven for around 25 minutes.
(You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle).

Allow to cool in the tray, dust with icing sugar then cut into chunky squares. Serve warm with thick double cream or ice cream.

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