Cranberry Christmas brownies
Puddings and cakes
- Serves: 8
- Preparation time: 20 minutes
- Cooking time: 25 minutes
- 140g unsalted butter
- 4 large eggs
- 300g caster sugar
- ½ teaspoon vanilla extract
- 140g plain flour
- 75g cocoa powder
- 100g dried cranberries
Preheat the oven to 170C/325F/Gas3.
Grease and line a 23cm square cake tin, or a brownie tray.
Melt the butter in a saucepan.
Break the eggs into a mixing bowl and whisk them until frothy.
Whisk in the sugar.
Continue to whisk whilst adding the melted butter.
Stir in the vanilla extract.
Sift the flour and cocoa into the bowl and stir in with a wooden spoon until thoroughly combined.
Stir in the cranberries.
Pour the mixture into the prepared tin and level the surface with back of a spoon.
Bake in the pre-heated oven for approximately 25 minutes.
When a skewer inserted into the centre comes out just clean, the brownie is ready.
Remove the tin from the oven and allow to cool completely before turning out the brownie and cutting it into 20 pieces.
The brownies will keep in an airtight container for up to 5 days.