White Chocolate and Cranberry Brownies
16 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Butter
- 200 g Dark Chocolate (use 70% cocoa solids)
- 3 Eggs (large)
- 30 g Cocoa Powder
- 100 g Self Raising Flour
- 250 g Light Brown Sugar
- 100 g White Chocolate Chips
- 100 g Dried Cranberries
Method
- Preheat the oven to 170ยฐC (150ยฐC fan / 325ยฐF / Gas 3) and line a 20 x 30cm brownie tin with baking paper. In a small pan over low heat, gently melt the dark chocolate and butter together, then set aside to cool slightly.
- In a separate bowl, whisk the eggs until pale and frothy. Gradually add the sugar and continue whisking until fully combined and smooth.
- Pour the cooled chocolate and butter mixture into the egg and sugar mixture, stirring until fully incorporated. Gently fold in the cocoa powder and self-raising flour until just combined, taking care not to overmix.
- Finally, fold in the white chocolate chips and dried cranberries. Pour the mixture into the prepared tin and bake for 30-35 minutes, or until the top is set but the centre still has a slight wobble. Allow to cool completely before slicing into squares.