These gorgeous chocolate brownies are packed with cranberries. They taste delicious on their own but can also be served with whipped cream or crème frâiche. We’d love to see your finished versions of these so head over to our Facebook and Twitter pages to share your tasty treats!
White Chocolate and Cranberry Brownies
Serves 12-16 | Prep 30 mins | Cook 35-40 mins per batch |
GF
Makes: 12-16
- 140g dark chocolate 70%
- Cocoa solids
- 170g butter
- 1 tsp instant coffee
- 3 large eggs
- 250g caster sugar
- 85g gluten-free self raising flour, sifted
- 100g cranberries
- 100g white chocolate
- Cocoa powder for dusting
Method:
- Preheat the oven to 180°C/160°C fan/gas mark 4. Grease a 20x20cm square baking tin and line the base with baking paper.
- Break the chocolate into chunks. Melt in a heatproof bowl along with the butter and coffee over a pan of simmering water. Whisk the eggs and sugar in a large bowl until light and fluffy. Add the melted chocolate mixture and whisk until well mixed.
- Fold in the flour using a metal spoon. Chop up the white chocolate into small chunks then add to the mixture along with the cranberries.
- Pour the mixture into the prepared tin and bake for 35-40 mins, the top should be hard and cracking and the middle soft. Allow to cool slightly before removing from the tin then remove the baking paper while the brownie is still just warm. Cut into 12-16 portions and dust with cocoa powder.
TIP:
* If you use the standard cake test of a skewer that comes out clean, then you have overcooked your brownies! They should be quite wobbly when tested with a skewer because the mixture holds the heat and will continue cooking for a while when removed from the oven. So a little of the mixture stuck to the skewer is fine!