These were a very impromptu, quick and easy dessert I made one night and they were absolutely delicious. I served them with some leftover vanilla buttercream icing and they were too moreish.
4 oz soft butter
6 oz caster sugar
2 oz unsalted cashew nuts or walnuts, finely chopped
1 tsp vanilla extract
2 tbsp coldbrew (optional)
1 tsp baking powder
2 oz plain flour
2 oz cocoa powder
2 oz dried cranberries
1 square 7 inch tin.
Cream together the butter and sugar. Beat on eggs one at a time.
Add the nuts, dried cranberries, vanilla extract. Then add the baking powder, flour and cocoa powder.
Spoon into a pre lined tray and make sure the mix is spread evenly. Bake for 35 – 40 mins at gas mark 4.
The trick to cooking brownies is to be brave. It shouldn’t feel firm at all. If it feels firm, it’s over cooked. Place the tray on a cooling tray. As it cools, it will sink.
Inside it should look and feel gooey but still with a bit of bite. No matter how you serve it, enjoy!
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