These festive favourites are truly delicious, as a brownie should be, thin papery crust and a gooey interior. I’ve added some chewy dried cranberries and some nuts for a texture that simply can’t be beaten.
Prep
10 min
Cook
35 min
Serves
8
Difficulty
Easy
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Ingredients
dark chocolate 200 g
unsalted butter 200 g
caster sugar 260 g
egg 3
plain flour 120 g
cocoa powder 1 tbsp
roasted chopped hazelnuts 100 g
dried cranberries 100 g
sea salt pinch
Method
Preheat the oven to 180°C/160°C fan. Grease and line a 20cm x 20cm baking tin with baking paper.
Toast the hazelnuts (if not already roasted) in a small dry pan, until golden brown.
Place the chocolate and butter in a microwave safe bowl and cook on full power for 2-3 minutes until melted, stir well until fully combined.
With an electric whisk, beat the eggs and sugar until light and fluffy, this will take around 5 minutes. Gently fold in the melted chocolate until combined.
Sift in the flour and cocoa powder with a pinch of salt and fold through gently.
Stir in the cranberries and hazelnuts, reserving a handful to scatter on top, then transfer the mixture to the prepared baking tin. Scatter the reserved cranberries and hazelnuts on top.
Bake in the oven for around 30-35 minutes. Check the brownie has a papery thin crust on top and it should have a slightly gooey centre, remove from the oven and leave to cool.
Portion into 8 brownies then plate up and enjoy! We love serving this with some vanilla ice cream.
