Vanilla, white chocolate and cranberry brownies - recipe

Ingredients

Recipe , Vanilla 2 , White chocolate , Brownie

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1

Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a brownie tin, approx 23cm x 23cm with baking parchment.
2
Melt the butter in a pan and cook gently for 5 minutes before setting aside to cool a little. Add half the white chocolate and stir until melted and smooth. Set aside until needed.

For this step you'll need:
- 200g Butter (unsalted)
- 75g White chocolate roughly chopped
3
Whisk together the sugar, eggs and vanilla bean paste for a few minutes, or until pale and frothy.

For this step you'll need:
- 300g Unrefined light muscovado sugar
- 3 Egg(s) (free range) large
- 1tsp Vanilla bean paste
4
Add the flour, salt and cooled chocolate butter and fold in with a metal spoon until combined.

For this step you'll need:
- 200g Plain white flour
- Salt
5
Add half of the remaining chocolate and 75g cranberries, and fold again until evenly distributed.

For this step you'll need:
- 40g White chocolate roughly chopped
- 65g Dried cranberries
6
Pour the mixture into the prepared tin, then scatter the top with the remaining chocolate and cranberries.

For this step you'll need:
- 35g White chocolate roughly chopped
- 60g Dried cranberries
7

Bake for 40-45 minutes or until a dark golden crust is formed. Cool completely in the tin on a wire rack, then cut into 16 equal squares.

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