Cranberry brownies

Name: Cranberry brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16
Ingredients: 200 g salted butter, plus a little for greasing; 80 g cocoa powder; 80 g No.1 Peru Dark Chocolate 80%, roughly chopped; 4 British Blacktail Free Range Large Eggs; 175 g light muscovado sugar; 100 g dark muscovado sugar; 2½ tsp sea salt flakes; 125 g self-raising flour; 125 g frozen cranberries

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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Vegetarian

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
2½ tsp sea salt flakes
125g self-raising flour
125g frozen cranberries

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.
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.
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.
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!

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