A friend recently asked me to bake a ‘festive traybake’ so I decided to add some Christmassy tastes to chocolate brownies, using just ingredients I had in the house (it was too cold to go out to the shops!). The result was a very rich and tasty brownie, with a hint of Christmas. Very easy too 🙂
150g dark chocolate
200g Stork (or equivalent)
215g soft brown sugar
150g self raising flour
40g extra dark cocoa powder
3 eggs (large)
50g dried cranberries
100g pecan nuts
80g cranberry sauce
- Heat the oven to 180C/ 160C fan/ gas 4 and line an 8 inch square baking tin with baking parchment. Break the chocolate into chunks and melt it with the Stork in the microwave.
- Mix together the sugar, flour and cocoa powder and stir in the melted chocolate and Stork mixture, followed by the eggs. Stir through the dried cranberries and pecan nuts, followed by the cranberry sauce.
- Pour into the tin and smooth the surface. Bake for 35 – 40 mins. Allow to cool before slicing.
(Recipe adapted from BBC Good Food).