Vanilla, white chocolate and cranberry brownies - recipe


Vanilla, white chocolate and cranberry brownies

  • Prepare

  • Serves
    16

  • Cook

  • Skill
    Easy

4.6

Ingredients

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  1. 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.

  2. 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.

    For this step you'll need:

    • 200g Butter (unsalted)
    • 75g White chocolate roughly chopped
  3. 3

    Whisk together the sugar, eggs and vanilla bean paste for a few minutes, or until pale and frothy.

    For this step you'll need:

    • 300g Unrefined light muscovado sugar
    • 3 Egg(s) (free range) large
    • 1tsp Vanilla bean paste
  4. 4

    Add the flour, salt and cooled chocolate butter and fold in with a metal spoon until combined.

    For this step you'll need:

    • 200g Plain white flour
    • Salt
  5. 5

    Add half of the remaining chocolate and 75g cranberries, and fold again until evenly distributed.

    For this step you'll need:

    • 40g White chocolate roughly chopped
    • 65g Dried cranberries
  6. 6

    Pour the mixture into the prepared tin, then scatter the top with the remaining chocolate and cranberries.

    For this step you'll need:

    • 35g White chocolate roughly chopped
    • 60g Dried cranberries
  7. 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.

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