Chocolate and cranberry brownies recipe
Ingredients
- 3 medium eggs
- 200g soft brown sugar
- 150g self-raising flour
- 50g cocoa
- 100ml rapeseed oil
- 50g dried cranberries
- 25g milk chocolate chips (optional)
Each serving contains
- Energy
- 830kJ 197.0kcal
- Fat
- 7g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 22g
of the Reference intake
Carbohydrate 32.5gProtein 3.9gFibre 2.1g
Method
- Preheat the oven to 180°C, gas mark 4. Base line a 22cm square tin.
- Whisk the eggs and sugar together until pale and creamy. Sieve the flour and cocoa together and gently whisk into the eggs, then whisk in the oil.
- Pour into the prepared tin, scatter over the cranberries and chocolate chips if using. Bake for 25-30 minutes. Cool slightly before turning out of the tin. Cut into 12 pieces.
Freezing and defrosting guidelines
Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.
