Sunday, 14 December 2014

Festive cinnamon and cranberry brownies

We have seen a good few Christmas markets the last few weekends - they all seem to have come out of hiding! Or the elves have expanded the business... We went to Nottingham yesterday which is where I went to uni. I hadn't been beck for about 7 years and was surprised to see how many shops had changed. Tesco Express has taken over! The Christmas market was very impressive though - lots of food stalls AND an ice-skating rink: the mecca of all good markets. Nottingham is a lovely place with a lot to offer, it was very strange to see it not as a student. 

I do love a good brownie and have tried may recipes. This one has to be my favourite. Deliciously moist, rich and chewy. The basic ingredients were from the Bake Off cook book but they been Christmassed up with spices and cranberries. The spices are subtle but not over powering to the chocolate. An ideal accompaniment to a chai latte or hot chocolate. 

Makes 16

1/2 tsp nutmeg
1 tsp cinnamon
50g pecans
50g dried cranberries
100g plain flour
370g caster sugar
65g cocoa powder
1/2 tsp vanilla essence
2 eggs
175g butter

1. Turn the oven on to 180C. Put the pecans on a baking tray and bake for 5 minutes. 
2. Put the butter in a pan and melt. Remove from the heat and sift in the cocoa powder then stir until even. Sift in the flour, add the cinnamon and nutmeg and stir using a wooden spoon until there are no streak.

3. Mix the eggs and vanilla in a separate bowl then add into the cocoa mixture and stir. 
4. Roughly chop the pecans and slice the cranberries into smaller pieces. Put then into the mixture and stir again.

5. Prepare a brownie tin with greaseproof paper and pour in the brownie mixture. Spread until it is even and out in the oven to bake for 35 minutes. It is ready when a knife pulls out clean between the centre and edge. 
6. When they are cool, cut into 16 squares. 

Happy holidays!

No comments:

Post a Comment