Thursday, February 7, 2008

Chocolate Cranberry Brownie

6 oz butter, cubed
7 oz dark chocolate, coarsely chopped
1 1/4 cups plain flour
1/2 teaspoon baking powder
1/3 cup cocoa
4 eggs, lightly beaten
1/2 cup dried cranberries
3/4 cup brown sugar

Preheat oven to 350 F. Lightly grease and line a square 8 inches cake pan with non-stick baking paper.
Place butter and chocolate in a heatproof bowl over a saucepan of boiling water (make sure the bowl doesn't touch the water). Stir occasionally until the chocolate mixture melts and is smooth. Remove from heat and set aside.
Sift flour, baking powder and cocoa into a large bowl. Pour the chocolate mixture into the flour mixture. Add eggs, cranberries and brown sugar, stirring with a large spoon until combined. Pour the mixture into the lined cake pan. Cook for 35 minutes or until a skewer inserted into the centre comes out slightly sticky. Set aside in the pan for 10 minutes to cool then transfer to a wire rack. Slice and serve warm or at room temperature.

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