Festive brownies
Add a teaspoon of ground cinnamon or mixed spice to the flour before sifting it into the chocolate mixture if you’re feeling extra Christmassy. Use this non-stick brownie tin to bake the perfect brownies again and again.
- Makes16
- CourseSnack
- Prepare15 mins
- Cook35 mins
- Total time50 mins
- Pluscooling
Ingredients
- 180g unsalted butter, plus extra for greasing
- 180g bar Belgian dark chocolate (72% cocoa solids), roughly chopped
- 200g Billington’s Golden Caster Natural Unrefined Cane Sugar
- ¾ tsp fine salt
- 1 tsp vanilla extract
- 3 Waitrose British Blacktail Free Range Eggs large
- 110g plain flour
- 75g dried cranberries
- 75g macadamia nuts
Method
Preheat the oven to 180ºC, gas mark 4. Grease and line a 20x20cm square cake tin with baking parchment. Melt the butter and chocolate in a large pan over a low heat, stirring frequently until combined. Take the pan o the heat and cool for 5 minutes.
Using a balloon whisk, mix the sugar, salt and vanilla into the butter and chocolate. One at a time, whisk in the eggs until combined. Sift in the flour and combine until smooth. Stir through two-thirds of the cranberries and macadamia nuts.
Tip the batter into the prepared cake tin and scatter with the remaining cranberries and nuts. Bake for 25-30 minutes; it should look a little puffed up when it comes out. Set aside on a wire rack to cool completely, then cut into squares to serve.
Cook’s tip
Leftovers
Macadamia nuts
These white nuts are native to Australasia and have a smooth, buttery texture. They’re delicious added to granola or chocolate chip cookies, and blend well into smoothies too.
Nutritional
Typical values per item when made using specific products in recipe
Energy | 1,162kJ/ 279kcals |
|---|---|
Fat | 19g |
Saturated Fat | 9.6g |
Carbohydrates | 23g |
Sugars | 18g |
Fibre | 1.8g |
Protein | 3.4g |
Salt | 0.3g |