Christmas brownies

• Produce

  • 100 g Cranberries, dried

• Refrigerated

  • 4 Eggs, free range

• Baking & Spices

  • 300 g Dark chocolate
  • 1 Icing sugar
  • 300 g Muscovado sugar, light
  • 200 g Plain flour
  • 1 tsp Spice, mixed

• Nuts & Seeds

  • 100 g Pecans

• Dairy

  • 200 g Butter

• Beer, Wine & Liquor

  • 30 ml Brandy

Found on bbc.co.uk

Description

Ingredients

• 30ml/1fl oz brandy
• 100g/3½oz dried cranberries
• 300g/10½oz dark chocolate, broken into chunks
• 200g/7oz butter
• 4 free-range eggs
• 300g/10½oz light muscovado sugar
• 200g/7oz plain flour
• 1 tsp mixed spice
• 100g/3½oz pecans, roughly chopped
• icing sugar, to serve

Directions

• Preheat the oven to 180C/350F/Gas 4 and line a 30x20cm/12x8in tin with baking parchment.
• Gently heat the brandy then add the cranberries and leave to soak while you prepare the brownie mix.
• Melt the chocolate and butter in a bowl over a pan of simmering water, or in the microwave. Stir gently until smooth then set aside to cool slightly.
• In a large bowl, whisk together the eggs and sugar until pale and fluffy.
• Whisk the chocolate and butter mix into the eggs then gently fold in the flour, mixed spice, pecans, cranberries and brandy until fully incorporated.
• Pour into the prepared tin, smooth the surface then bake in the oven for 25-30 minutes, or until the brownie is firm to the touch.
• Leave to cool in the tin for 10 minutes, then place on a wire rack until cooled completely.
• Once cool, cut into squares and dust the tops with icing sugar.