Cranberry Chocolate Brownies

Soft in the middle, crunchy on top with an intense rich chocolate taste, enriched with dried cranberries and a touch of vanilla.

Makes` – 12 slices

Preparation Time – 15 minutes

Cooking Time – 30 minutes


· 150 g butter

· 300 g dark chocolate (chopped small)

· 1 teaspoon vanilla essence

· 3 large eggs

· 200g light brown sugar

· 100 g self-raising flour

· 50 g cocoa powder

· 100 – 150 g dried cranberries


· Pre-heat the oven gas 5 / 200*c.

· Melt the butter, chocolate & vanilla over a Bain Marie* (*a bowl over a pan of simmering water) until just melted together.

· Meanwhile whisk the eggs and sugar together in a bowl until light and frothy.

· Stir in the melted chocolate mix.

· Meanwhile sift the flour and coco together, toss in the cranberry’s.

· Stir the flour mix in to the chocolate mix, stirring until just mixed – don’t overwork the flour!

· Spoon in to a greased tin approx. 8 inches and bake for 30 – 35 minutes on the middle shelf.

· For best results – the brownie should still be a little doughy in the middle.

Zena Leech-Calton ©