Tacohuaco

Chocolate brownies with dried cranberries

American cuisineBakingDesserts

60 minutes

Ingredients

Yields 1 tray

  • 100 g butter
  • 200 g ~50% chocolate
  • 4 medium eggs
  • 100 g caster sugar
  • 50 g brown sugar
  • 100 g all-purpose flour
  • 5 g baking powder
  • 30 g unsweetened cocoa powder
  • 100 g dried cranberries

You will need

  • mixer
  • 20×20 cm baking tray

Directions

  1. Heat your oven to 180 ˚C. Line baking tray with baking paper.
  2. Cut the butter into small cubes.
  3. Break the chocolate into pieces.
  4. Put the butter and chocolate into a heatproof bowl and melt together over a pan of simmering water. Leave to cool slightly.
  5. Using an electric hand-held whisk, whisk the eggs and sugar together until the mixture is pale and thick enough to hold a trail when the beaters are lifted.
  6. Carefully fold the chocolate mixture into the whisked egg mixture. Sift the flour, baking powder and cocoa together over the mixture and gently fold these in too. Finally, fold in the dried cranberries and walnuts. Pour the mixture into the prepared baking tin.
  7. Bake for 25–30 minutes until nicely crusted but still soft in the middle.

Notes

Serve warm or cool, sprinkled with icing sugar.

This recipe is based on Paul Hollywood’s book “How to Bake”.

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