Cranberry brownies

Cranberry brownies

Cranberries make Ed Smith's brownies festive. Their tartness cuts through the rich chocolate, occasionally joining forces with flecks of salt. 

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  • Makes16
  • CourseCake
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins
  • Plusand cooling

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  • 200g salted butter, plus a little for greasing
  • 80g cocoa powder
  • 80g No.1 Peru Dark Chocolate 80%, roughly chopped
  • 4 British Blacktail Free Range Large Eggs
  • 175g light muscovado sugar
  • 100g dark muscovado sugar
  • tsp sea salt flakes
  • 125g self-raising flour
  • 125g frozen cranberries


  1. Heat the oven to 170ºC, gas mark 3, and set a shelf ready in the middle. Grease and line a 27x20cm baking tin with baking parchment. Melt the butter in a saucepan over a low heat. Add the cocoa powder, then the chocolate, and stir until fully melted and incorporated. Remove from the heat.

  2. Combine the eggs, sugars and 1 tsp of the salt in a large mixing bowl. Beat thoroughly for 2-3 minutes, until light and smooth, ideally using an electric hand mixer or stand mixer. Gently whisk in the chocolate mix, then the flour, then fold in ½ the cranberries.

  3. Pour the batter into the prepared tin and spread out using a palette knife. Sprinkle over the remaining cranberries, then scatter with the remaining 1½ tsp salt. Bake for 20-25 minutes, or until a light crust has formed, with firm edges but a slight wobble in the centre – it’s exactly 22 minutes in my oven.

  4. Remove, leave to cool, then refrigerate for at least 2 hours (which helps promote a pleasing fudginess) before portioning into 16 squares. These keep well for 3 days in a cool place in an airtight container. But I can’t imagine they’ll last that long!


Typical values per item when made using specific products in recipe


1,087kJ/ 261kcals



Saturated Fat












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