A simple Christmas version of one of my most popular recipes, these White Chocolate and Cranberry Brownies are perfect for festive entertaining, and as a bonus they are very easy to make…just a few simple ingredients and 40 minutes of your time and you too can be the proud owner of these gooey fudgy Christmassy brownies.
Course Cake, Dessert, Pudding
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
Author Eb Gargano
300gdark soft brown sugar(or light brown or caster sugar)
60gcocoa powder(see note)
100gwhite cooking chocolatechopped small / white chocolate drops
Start by melting the butter in a saucepan. As soon as it has melted take it off the heat and allow to cool a little – don’t allow it to bubble!
Preheat your oven to 180C / 160C fan / gas mark 4
Grease and line the base and at least two sides of a brownie tin. I find just lining two sides easier and full lining is not necessary for this recipe.
Measure the flour and cocoa powder into large bowl.
Crack the eggs into a jug or bowl and whisk together lightly.
Add the sugar to the eggs and lightly whisk together until combined, then pour in the melted butter, whisking gently until combined.
Pour the eggs/sugar/butter mix into the flour and cocoa and stir to combine.
Stir about two thirds of the cranberries and white chocolate pieces/drops into the mixture. Pour the batter into the prepared tin and spread out evenly. Scatter over the remaining cranberries and white chocolate.
Place in your preheated oven for 20-25 minutes depending on how gooey you like your brownies in the middle. Don’t test with a skewer because you want it to be a bit gooey inside!
Remove from the oven and leave to cool in the tin then lift out and chop into 24 squares.
Adjust cocoa powder according to taste: 30g for milk chocolate style brownies, 60g for dark chocolate style brownies, 90g for really dark chocolate style brownies.Nutrition information is approximate and meant as a guideline only.