Wednesday, December 3, 2014

Chocolate, Cranberry & Macadamia Brownie.


What can I say, well in three simple words - chocolate brownie goodness! This brownie recipe has been turned into a perfect holiday treat that is bursting with flavour from the dried cranberries to the crunch of the macadamias. They are absolutely divine. 

Soft and gooey in the centre, warmed slightly and absolutely delectable with a glass of milk watching a Christmas film - a perfect December night well spent. 

Chocolate, Cranberry & Macadamia Brownies: 
150g dark chocolate, broken into chunks
200g butter
200g soft brown sugar
150g self-raising flour
40g cocoa powder, sifted
3 large eggs, beaten
50g dried cranberries
100g macadamia nuts
60g cranberry sauce

1. Heat the oven to 180- degrees C/ 160 Fan/ gas 4 and line a 20cm x 20cm baking tin with baking paper.
2. Melt the dark chocolate with the butter in a microwave bowl or in a heatproof bowl over a saucepan of simmering water.
3. Mix together the sugar, flour and cocoa powder and stir in the melted chocolate and butter mixture, followed by the eggs.
4. Stir through the cranberries, macadamia nuts and swirl through the cranberry sauce. (I completely forgot this step, but make sure that you have your cranberry sauce ready) 
5. Pour the batter into a tin and smooth over, making sure that the batter reaches all of the corners.
6. Bake for 25-30 minutes - if you bake for longer your brownies will not be as soft and gooey. Allow to cool before slicing or if you cannot wait serve as soon as possible so that the brownie is still warm to eat.

Happy Holidays! 
M x 

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