Recipe – Christmas candy cane & cranberry brownies

I don’t know about you, but I love a brownie. The way I like them – fresh out of the oven warm, gooey. I haven’t baked brownies for ages but with the Christmas season upon us, I thought I would get experimenting. I came up with two festive favourite flavours – candy canes, and cranberries – and decided that they would be delicious in a brownie. I was right; these are amazingly gooey, minty and the cranberries give a sharp tang. They went down well at home and at work when I sent them with the husband so I didn’t eat them all as they were devilishly moreish! They are perfect for a day in front of the TV with festive movies, all snuggled under a blanket. Of course, if you didn’t want to use fresh cranberries then you could use dried instead, but I think fresh ones just give them that edge.


Ingredients (makes 12)

  • 200g dark chocolate
  • 200g unsalted butter
  • 3 eggs
  • 300g caster sugar
  • 1tsp vanilla extract
  • 125g plain flour
  • 1/4tsp salt
  • 6 peppermint candy canes, crushed or blitzed into small pieces
  • 125g fresh cranberries
Method
  • Preheat the oven to gas 4/350F/180C. Grease and line an 8 x 14in cake pan with baking paper.
  • Break the chocolate into small pieces and melt it with the butter in a bowl over a pan of simmering water.
  • Beat the eggs, sugar & vanilla until thick & creamy, then stir in the melted chocolate mixture.
  • Add the flour, salt & crushed candy canes and mix well.
  • Add the cranberries and mix carefully until well combined into the brownie mixture.
  • Pour into the tin, leveling the mixture with the back of a wooden spoon, and bake for around 25 minutes. The top should be cracked but they should still be gooey inside.
  • Enjoy!

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