I discovered this recipe just before Christmas, and I think it is fair to say they are they most delicious brownies I have ever tasted: no modesty intended!
I have always found when making brownies that if over cooked a moment too long they can lose the stereotypical gooey inside which makes them so gorgeous and moorish.
I used brandy in my first batch of brownies, but found that whisky was just as yummy. Similarly the cranberries are also optional, if you aren't using them skip step 2.
I tried adding walnuts to my recipe which were lovely and added a crunch to the sticky gooey insides of the brownie.
This recipe is to make enough mixture to fill a 30x20cm tin.
30ml brandy/ Alcohol
100g dried cranberries (optional)
4 free range eggs
300g light muscovado sugar
200g plain flour
1 tsp mixed spice
Handful of crushed walnuts (optional)
1. Preheat the oven to 180 degrees and then grease and line your designated tin with grease-proof paper
2. If using cranberries gently heat brandy and add cranberries to soak while you prepare brownie mix
3.Melt chocolate and butter in bowl over simmering water
4. In a large bowl whisk eggs and sugar until pale and fluffy
5.Whisk chocolate and butter mix in and gently fold in flour, mixed spice, brandy, nuts and cranberries
6. Pour into tin, smooth surface and bake in the oven for 25-30 minutes until firm to touch
7. Leave to cool in tin for 10 minutes before placing on a wire rack until cooled completely to cut into squares
Sprinkle with icing sugar to serve.
Instead of the nuts you could try chocolate chunks to add a little extra decadence.