Ingredients

The following ingredients have 24 Servings
  • 150 g butter
  • 300 g dark soft brown sugar ((or light brown or caster sugar))
  • 2 eggs
  • 150 g plain flour
  • 60 g cocoa powder ((see note))
  • 100 g white cooking chocolate (chopped small / white chocolate drops)
  • 75 g dried cranberries

Instruction

  • Start by melting the butter in a saucepan. As soon as it has melted take it off the heat and allow to cool a little – don’t allow it to bubble!
  • Preheat your oven to 180C / 160C fan / gas mark 4
  • Grease and line the base and at least two sides of a brownie tin. I find just lining two sides easier and full lining is not necessary for this recipe.
  • Measure the flour and cocoa powder into large bowl.
  • Crack the eggs into a jug or bowl and whisk together lightly.
  • Add the sugar to the eggs and lightly whisk together until combined, then pour in the melted butter, whisking gently until combined.
  • Pour the eggs/sugar/butter mix into the flour and cocoa and stir to combine.
  • Stir about two thirds of the cranberries and white chocolate pieces/drops into the mixture. Pour the batter into the prepared tin and spread out evenly. Scatter over the remaining cranberries and white chocolate.
  • Place in your preheated oven for 20-25 minutes depending on how gooey you like your brownies in the middle. Don’t test with a skewer because you want it to be a bit gooey inside!
  • Remove from the oven and leave to cool in the tin then lift out and chop into 24 squares.