Cranberry Brownies

Great for kids

This chocolate brownie recipe is from Tish Olney who is an outside caterer. Add other leftover festive ingredients such as nuts or dried fruits. They can be cut into mini squares for nibbles or for dinner partys, top with ice cream and berries. The recipe doubles or triples well and they freeze brilliantly.


By Caroline Marson
Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

  • 100g unsalted butter

    Butter

    Unsalted is better for cooking.

    Easy spread butter is ideal for sandwiches and toast.

  • 50g plain chocolate
  • 150g caster sugar

    Sugar and Syrups

    Try having in stock caster sugar, muscavado, honey and golden syrup

    • Once opened ensure they are tightly resealed with quick clips or bag clips.
    • If you have got rock-hard brown sugar, crystallised honey/syrup, place in a suitable non-metallic bowl and give a quick blast of about 30 seconds on high in the microwave to bring these back to their normal state.
  • 2 eggs

    Eggs

    Always have some on hand for quick scrambled egg.

    • Keep eggs in the fridge in their box and never eat them after their best before date.
    • The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
  • 4 tablespoons cranberry sauce
  • ½ teaspoon vanilla extract
  • 40g flour

    Flour

    For pastry making or to thicken sauces, soups, stews and casseroles.

    • Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
    • Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months
  • A pinch of salt

    Salt

    Consider tablesalt, sea salt or crystals.

    Sea salt’s pronounced and salty flavour means less is required to season food.

Instructions

  1. Preheat the oven to 180°C (350°F) mark 4.
  2. Melt the butter and chocolate in a heavy pan over a low heat, stirring frequently until melted and smooth. Remove from heat.
  3. Beat the sugar, with the eggs and cranberry sauce in a bowl and pour in the chocolate mixture with the vanilla extract, flour and salt.
  4. Pour into a 21cm square tin and bake for 15-20 minutes. If you put in a toothpick it should come out wet.
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