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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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!
Typical values per item when made using specific products in recipe
Energy | 1,087kJ/ 261kcals |
|---|---|
Fat | 15g |
Saturated Fat | 9.4g |
Carbohydrates | 25g |
Sugars | 18g |
Fibre | 2.3g |
Protein | 4.7g |
Salt | 1.1g |
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