Description
Rich and indulgent chocolate brownies studded with tart dried cranberries and crunchy macadamia nuts, swirled with a luscious cranberry sauce for a unique twist on a classic dessert. Perfectly fudgy and baked to perfection, these brownies offer a delightful balance of sweet, tart, and nutty flavors.
Ingredients
Scale
Chocolate and Butter Mixture
- 150g dark chocolate, broken into chunks
- 200g butter
Dry Ingredients
- 200g soft brown sugar
- 150g self-raising flour
- 40g cocoa powder, sifted
Wet Ingredients
- 3 large eggs, beaten
Add-ins and Swirl
- 50g dried cranberries
- 100g macadamia nuts
- 60g cranberry sauce
Instructions
- Preheat and Prepare Baking Tin: Heat the oven to 180°C/160°C fan/gas mark 4. Line a 20cm x 20cm baking tin with baking parchment to prevent sticking.
- Melt Chocolate and Butter: In a microwave-safe bowl or over simmering water, melt the dark chocolate and butter together until smooth and fully combined.
- Combine Dry Ingredients: In a large mixing bowl, mix together the soft brown sugar, self-raising flour, and sifted cocoa powder to evenly distribute the ingredients.
- Add Wet Ingredients: Stir the melted chocolate and butter mixture into the dry ingredients, then add the beaten eggs, mixing well to create a smooth batter.
- Incorporate Cranberries and Nuts: Fold in the dried cranberries and macadamia nuts evenly throughout the batter to ensure every bite has texture and flavor.
- Swirl in Cranberry Sauce: Pour the batter into the prepared tin and gently add the cranberry sauce in dollops. Use a skewer or knife to swirl the sauce through the batter for an attractive marbled effect.
- Bake the Brownies: Place the tin in the preheated oven and bake for 25-30 minutes, until the surface is set but still slightly gooey inside for fudgy brownies.
- Cool and Slice: Remove from the oven and allow the brownies to cool completely in the tin before slicing into squares for serving.
Notes
- Ensure the brownies cool fully before slicing to achieve clean, sharp edges.
- For extra crunch, lightly toast the macadamia nuts before adding them to the batter.
- Use good quality dark chocolate (at least 70% cocoa) for a richer flavor.
- You can substitute dried cranberries with dried cherries if preferred.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Keywords: chocolate brownies, cranberries, macadamia nuts, cranberry sauce, fudgy brownies, chocolate dessert, nutty brownies
