Cranberry and Chocolate Brownie “Cake”

I have called this recipe a “Brownie Cake”, as it best describes the consistency.  It is more crumbly, and not too gooey, and will partner beautifully with some whipped cream, or ice-cream.

Line a shallow 20cm x 20cm baking tin with grease-proof paper.  Pre-heat the oven to 170C/325F/Gas Mark 3.

• 200g Unsalted butter
• 150g Milk Chocolate (broken into small pieces) If you prefer to use dark chocolate, you can use that.
• 2 Teaspoons Instant Coffee Granules, mixed with 3 tablespoons boiling water
• 200g Light Brown Sugar
• 3 Whole Eggs
• 100g Plain Flour
•  ½ Tspn, Baking Powder
• 60g Cocoa Powder
• ¼ Tspn Salt
• 100g Dried cranberries
• A handful of flaked almonds

A Brownie recipe one of the easiest you will ever make.  It is just a case of melt it, mix it, pour it, and bake it.

Place the butter, chocolate and coffee in a heat-proof glass bowl, over a saucepan of simmering water, and allow to melt.  Once fully melted, sift in the brown sugar, combine and set aside to cool for about 10 to 15 minutes.  The mixture needs to cool, but not to the point of being cold, so that you can add the eggs without scrambling them!

Tip: Sift brown sugar when using it in recipes, as this eliminates any lumps.

Once cooled, in another bowl, sift together the flour, baking powder, cocoa powder and salt.  Add the eggs, one by one, to the melted chocolate & butter, with tablespoon of the flour mixture, and beat.  Continue adding the flour mixture to the batter, in 3 stages, mixing again, after each stage.

Finally, add the cranberries, mix again, and pour into the tin.  Scatter the almonds on top and bake for 35 – 40 minutes, depending on your oven.  I cooked this for 40 minutes, turning after 20 minutes. Allow it to cool completely in the tin, and, once cooled, cut into squares, and serve as a dessert with whipped cream,  or with a cup of tea or coffee.

Enjoy!