I don’t know about you, but I love a brownie. The way I like them – fresh out of the oven warm and gooey. I haven’t baked brownies for ages but with the Christmas season upon us, I thought I would get experimenting. With these two festive favourite flavours – candy canes and cranberries – I 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.
- 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
- 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.