This is based on a Jamie Oliver recipe and works really well every time. You just need to make sure you don’t over bake the mixture as brownies should be soft and gooey in the middle. So there should still be some mixture on the skewer when you test it (the traditional way of testing if a cake is baked is that an inserted skewer should come out clean at the end of cooking).
- 200g quality dark chocolate (at least 70%)
- 250g unsalted butter
- 75g cranberries
- 50g roughly chopped hazelnuts
- 80g cocoa powder
- 65g plain flour
- 1 teaspoon baking powder
- 360 g caster sugar
- 4 large free-range eggs
- Preheat the oven to 180°C/350°F/gas 4. Line a 24cm square baking tin with greaseproof paper.
- Break the the chocolate into a large bowl, add the butter and place over a pan of simmering water, until melted, stirring regularly. Stir through the cranberries and hazelnuts.
- Sift the cocoa powder and flour into a separate bowl, add the baking powder and sugar, then mix together.
- Add the dry ingredients to the chocolate, cranberries and hazelnut mixture and stir together well. Beat the eggs, then mix in until you have a silky consistency.
- Pour the brownie mix into the baking tin, and place in the oven for around 25 minutes. Don’t over bake the mixture so unlike cakes, you don’t want a skewer to come out clean. The cake should be slightly springy on the outside but still soft in the middle.
- Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares.