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Chocolate, cranberry & macadamia brownies

Leftover cranberry sauce? Use it as an excuse to make these delicious chocolate, nutty cake squares

  • Prep: 10 mins
    Cook: 30 mins
  • Cuts into 12 squares
  • Easy
  • Cuts into 12 squares
  • Easy
  • Calories 399
  • Carbohydrates 38
  • Saturated Fat 12.6
  • Sugar 29
  • Protein 4.7
  • Fat 26
  • Fibre 1.8
  • Salt 0.5

Nutrition per serving

  • Calories 399
  • Carbohydrates 38
  • Saturated Fat 12.6
  • Sugar 29
  • Protein 4.7
  • Fat 26
  • Fibre 1.8
  • Salt 0.5

Ingredients

  • 150g dark chocolate, broken into chunks
  • 200g butter
  • 200g soft brown sugar
  • 150g self-raising flour
  • 40g cocoa powder, sifted
  • 3 large eggs, beaten
  • 50g dried cranberries
  • 100g macadamia nuts
  • 60g cranberry sauce

Method

  1. Heat the oven to 180C/ 160C fan/ gas 4 and line a 20cm x 20cm baking tin with baking parchment. Melt the dark chocolate with the butter in the microwave or in a heatproof bowl over just simmering water.

  2. Mix together the sugar, flour and cocoa powder and stir in the melted chocolate and butter mixture, followed by the eggs. Stir through the dried cranberries and macadamia nuts, then swirl through the cranberry sauce.

  3. Pour into the tin and smooth the surface. Bake for 25 - 30 mins. Allow to cool before slicing.

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