Chocolate, Cranberry & Macadamia Brownies
Indulge in the rich decadence of this moist and fudgy dark chocolate brownie recipe. With a perfect balance of sweetness from soft brown sugar and a burst of flavor from juicy dried cranberries and crunchy macadamia nuts, every bite is a delightful experience. The addition of velvety cranberry sauce creates a wonderful contrast, making this brownie a true symphony of flavors and textures. Perfect for sharing with loved ones or savoring as a special treat just for yourself.
— Constant Cookbook
Ingredients
- 150g dark chocolate , broken into chunks
- 200g butter
- 200g soft brown sugar
- 150g self-raising flour
- 40g cocoa powder , sifted
- 3 large eggs , beaten
- 50g dried cranberries
- 100g macadamia nuts
- 60g cranberry sauce
Instructions
- 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.
- 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.
- Pour into the tin and smooth the surface. Bake for 25 - 30 mins. Allow to cool before slicing.
Cook Time
30M
Prep Time
PT10M
Yield
CUTS INTO 12 squares
Nutrition
- Calories: 399 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 12.6 grams saturated fat
- Carbohydrate Content: 38 grams carbohydrates
- Sugar Content: 29 grams sugar
- Fiber Content: 1.8 grams fiber
- Protein Content: 4.7 grams protein
- Sodium Content: 0.5 milligram of sodium
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