Festive brownies
Cranberries and macadamia nuts give these moreish Belgian chocolate brownies a festive twist. Recipe and image courtesy of Waitrose, waitrose.com
Prep: 15 mins
Cook: 35 mins
Makes 16 pieces
Ingredients
- 180g unsalted butter, plus extra for greasing
- 180g bar Belgian dark chocolate (72% cocoa solids), roughly chopped
- 200g Billington’s golden caster sugar
- ¾ tsp fine salt
- 1 tsp vanilla extract
- 3 large Waitrose British blacktail free-range eggs
- 110g plain flour
- 75g dried cranberries
- 75g macadamia nuts
Method
Step 1
Add all the ingredients except the dried cranberries to the bowl of a stand mixer with a dough attachment. Mix on slow for 3 minutes.
Step 2
Turn the speed up to medium-high for 11-12 minutes until the dough is smooth and not sticking to the bowl. Add the cranberries and mix on slow for 5 minutes until dispersed.
Step 3
Put the dough into a bowl and cover with a tea towel or clingfilm. Leave to prove in a warm place for 1 hour.
Step 4
Once doubled in size, tip the dough onto a clean surface. Use your hands to stretch and flatten the dough into a rectangle shape, then fold the left side in at an angle so it is folded to the centre at the top and only about halfway at the bottom. Repeat on the right side.
Step 5
Begin rolling the top of the rectangle down towards the bottom, making sure to keep the rolling tight. When you get to the bottom, give it a little roll on the counter to make sure the seam is secure, then gently push the outer edges of the roll inwards to tuck in any seams. Place in a tin with the seam at the bottom.
Step 6
Cover and prove for 1.5 hours or until it has doubled in size. Preheat the oven to 190°C/170°C fan/gas mark 5.
Step 7
Mix together the milk and sugar for the glaze and brush over the loaf. Bake for 25 minutes then turn the temperature down to 160°C/140°C fan/gas mark 3 and bake for another 20-25 minutes, until golden brown. Turn out and leave on a wire rack to cool.
