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Chocolate, cranberry & macadamia brownies

Chocolate, cranberry & macadamia brownies

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(5 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Cuts into 12 squares
Leftover cranberry sauce? Use it as an excuse to make these delicious chocolate, nutty cake squares

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories399
  • fat26g
  • saturates12.6g
  • carbs38g
  • sugars29g
  • fibre1.8g
  • protein4.7g
  • salt0.5g
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Ingredients

  • 150g dark chocolate, broken into chunks
  • 200g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g soft brown sugar
  • 150g self-raising flour
  • 40g cocoa powder, sifted
  • 3 large egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g dried cranberry

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 100g macadamia nut
  • 60g cranberry sauce

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

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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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Comments (8)

yanyanlie's picture

Hello, personally dont' like cranberry, has anyone try this recipe without cranberry? how would you rate this brownies without cranberry? thank you! Yan Yan

rebeccamairhunter's picture
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I made these to use up left over cranberry sauce and liked them so much I'm now having to go out to buy more so I can make them again. Unlike Carlikachu I found them very moist after 25mins but I guess it all depends on your oven. I did them last time with maltesers as Jane suggested but felt I could have done with more of them. I'm going to try them as per the recipe with macadamia nuts this time.

carlikachu's picture

Yummy brownies although a little dry on their own....perhaps shorter cooking time so they stay gooey in the middle? Only made them the once so will try 20 mins next time!

cumeada's picture

If you have a nut allergy problem - or your guests might have - make
up the recipe and substitute chocolate maltesers instead of the nuts - it make for a really yummy Brownie !

elizabeth60's picture
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Made using left over sauce from Christmas and half brazils and half almonds picked out of a bag of mixed nuts. Used Value chocolate and it was great - made as individual cakes (as I wanted to try the star shaped silicon cases I had for Christmas).

gervais's picture
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I went to make the other cranberry brownies;delicious,but saw this recipe and as i also had left over homemade cranberry sauce from Christmas decided to make this one. however I didn't have any macadamia nuts so used the pistachio the result was delicious. just hope the staff at school enjoy it as much as it was made for them!

pisteuomen's picture
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Fantastic recipe! Just made these now as a pudding after the muffin-topped beef stew. Made some homemade cranberry sauce for Christmas and had a plethora to use up - this was a great way to use it rather than throw it in the bin. The cranberries are an excellent way to really slice through the rich stickiness of the intense chocolatey flavour. Also, don't be fooled into thinking that you have to go for expensive ingredients. 30p Morrison's basic dark chocolate and their bargain-bin flour is what went into mine and tasted wonderful!

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