Sunday 20 August 2017

White Chocolate Brownies

Made with white chocolate and tangy cranberries, these brownies are a pale and interesting alternative to traditional brownies, and the cranberries add a lovely festive colour. Crisp on top and gooey inside, they are scrumptious when eaten while they are still slightly warm, preferably on Christmas Eve with a glass of milk! Ingredients: 200g ( 7oz) white chocolate drops 75g ( 3oz) butter 3 medium eggs 175g ( 6oz) caster sugar 1 teaspoon vanilla essence 175g ( 6oz) plain flour Pinch of salt 75g ( 3oz) dried cranberries You will also need: a 20cm ( 8in) square cake tin

Makes around 25 squares 1. Heat the oven to 180° C, 350° F or gas mark 4. Grease and line the tin. Pour 5cm ( 2in) of water into a pan and heat it gently. When it bubbles take it off the heat. 2. Put half the chocolate drops into a heat-proof bowl with butter, cut into chunks. Carefully put the bowl into the pan. 3. Stir until the butter and chocolate have melted.

Lift the bowl out of the pan. 4. Beat the eggs in a large bowl. Stir in the sugar and vanilla essence. Add the chocolate a little at a time, beating well between each addition. 5. Fold in the flour, salt, cranberries and the rest

of the chocolate drops. 6. Spoon the mixture into the tin. Bake for 25 minutes for soft, gooey brownies, or 30 minutes to make them firmer. 7. Leave in the tin for 20 minutes. Then, cut into little squares. Sift icing sugar over the top if you like. You could add different ingredients to your brownies instead of cranberries. Here are some suggestions. At step 5, try adding: - Chopped crystallised ginger - Tiny cubes of marzipan - Mini marshmallows - Chopped macadamia nuts, hazelnuts, pecans

or walnuts - Plain or milk chocolate drops or chunks.

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