Festive brownies

Name: Festive brownies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 16
Ingredients: 180 g unsalted butter, plus extra for greasing; 180 g bar Belgian dark chocolate (72% cocoa solids), roughly chopped; 200 g Billington’s Golden Caster Natural Unrefined Cane Sugar; ¾ tsp fine salt; 1 tsp vanilla extract; 3 Waitrose British Blacktail Free Range Eggs large; 110 g plain flour; 75 g dried cranberries; 75 g macadamia nuts

Add a teaspoon of ground cinnamon or mixed spice to the flour before sifting it into the chocolate mixture if you’re feeling extra Christmassy.

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Vegetarian

Makes16
CourseSnack
Prepare15 mins
Cook35 mins
Total time50 mins
Pluscooling

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180g unsalted butter, plus extra for greasing
180g bar Belgian dark chocolate (72% cocoa solids), roughly chopped
200g Billington’s Golden Caster Natural Unrefined Cane Sugar
¾ tsp fine salt
1 tsp vanilla extract
3 Waitrose British Blacktail Free Range Eggs large
110g plain flour
75g dried cranberries
75g macadamia nuts

Preheat the oven to 180ºC, gas mark 4. Grease and line a 20x20cm square cake tin with baking parchment. Melt the butter and chocolate in a large pan over a low heat, stirring frequently until combined. Take the pan o the heat and cool for 5 minutes.
Using a balloon whisk, mix the sugar, salt and vanilla into the butter and chocolate. One at a time, whisk in the eggs until combined. Sift in the flour and combine until smooth. Stir through two-thirds of the cranberries and macadamia nuts.
Tip the batter into the prepared cake tin and scatter with the remaining cranberries and nuts. Bake for 25-30 minutes; it should look a little puffed up when it comes out. Set aside on a wire rack to cool completely, then cut into squares to serve.

Cook’s tip

Leftovers

Macadamia nuts

These white nuts are native to Australasia and have a smooth, buttery texture. They’re delicious added to granola or chocolate chip cookies, and blend well into smoothies too.

Typical values per item when made using specific products in recipe