Method
Step 1:
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a brownie tin, approx 23cm x 23cm with baking parchment.
Step 2:
Melt the butter in a pan and cook gently for 5 minutes before setting aside to cool a little. Add half the white chocolate and stir until melted and smooth. Set aside until needed.
Step 3:
Whisk together the sugar, eggs and vanilla bean paste for a few minutes, or until pale and frothy.
Step 4:
Add the flour, salt and cooled chocolate butter and fold in with a metal spoon until combined.
Step 5:
Add half of the remaining chocolate and 75g cranberries, and fold again until evenly distributed.
Step 6:
Pour the mixture into the prepared tin, then scatter the top with the remaining chocolate and cranberries.
Step 7:
Bake for 40-45 minutes or until a dark golden crust is formed. Cool completely in the tin on a wire rack, then cut into 16 equal squares.
Ingredients
- 200g Unsalted butter (softened)
- 150g White chocolate (roughly chopped)
- 300g Billington's Unrefined Light Muscovado Sugar
- 3 Large free range eggs
- 200g Allinson's Plain White Flour
- Pinch Salt
- 1 1/2 tsp Nielsen-Massey Vanilla Bean Paste
- 125g Dried cranberries
Utensils
- 23cm x 23cm square brownie tin
- Saucepan
- Whisk
- Metal spoon
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Ingredients
- 200g Unsalted butter (softened)
- 150g White chocolate (roughly chopped)
- 300g Billington's Unrefined Light Muscovado Sugar
- 3 Large free range eggs
- 200g Allinson's Plain White Flour
- Pinch Salt
- 1 1/2 tsp Nielsen-Massey Vanilla Bean Paste
- 125g Dried cranberries
Utensils
- 23cm x 23cm square brownie tin
- Saucepan
- Whisk
- Metal spoon