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Ingredients
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
Method
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!
Nutritional
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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