Bake: Gooey chocolate cranberry brownies

WARNING: If you’re on a diet or concerned about calorie counting do not read on….

If you’ve read the about us page on this here little bloggawog you’ll know that when CiCi and I first met we bonded over the amazing chocolate brownies from Konditor and Cook. They seriously are the best brownies you would ever taste in your entire life. I know this because I am a brownie connoisseur and I have the thighs to prove it. (There’s a reason only size 8 CiCi ever shows off photos of herself on here!)

We used to trek (I say trek, it was only a 7 minute walk) down to a little back street in Waterloo to get our Curly Wurly Brownie fix of a lunchtime, which usually resulted in a sugar crash at around 2pm -apologies to any authors attempting to get hold of us after 2pm on Brownie day.

When I left my publishing job in London to move to Nottingham for a boy, I obviously missed the wonderful world of publishing and my work pals, but the thing that left a lasting hole in my heart, and my gut, were those brownies (obviously the relationship with said boy suffered as a result).  So, I was absolutely delighted to find the recipe for Konditor and Cook’s plain chocolate brownies on the Guardian website (as was the boy – he lives for these brownies).  And here, just for you lucky folks, I’ve decided to share with you my own, slightly altered, take on the best brownies in the world….

Behold, the recipe for the Second Best Brownies in the whole wide world:

Kayleigh’s Gooey Chocolate Cranberry Brownies

What you will need:

  • 200g unsalted butter
  • 200g good-quality dark chocolate
  • 3 medium eggs
  • 300g caster sugar
  • 175g plain flour, sifted
  • 75g cranberries
  • Handful of mini marshmallows (or big ones cut into pieces)
  • 100g white chocolate buttons
  • 100g plain chocolate buttons
The method:
1. Preheat the oven to 190°C. Line one brownie baking tin with greaseproof paper and set aside.
2. Melt the butter and chocolate together in a bowl over a
pan of gently simmering water. Set aside and allow to cool completely.
3. Meanwhile, beat the eggs and sugar together with an
electric whisk until pale and creamy. Using a large metal spoon, gently fold in
the chocolate mixture, then the flour, the white chocolate buttons, a handful of mini marshmallows and the cranberries
4. Pour the brownie mixture into the prepared tin, then scatter with the plain chocolate buttons. Bake for 25 min, until set on top, if you insert a cocktail stick you want it to come out mostly clean, but with a little bit of gooeyness.
5. Allow to cool in the tin on a wire rack. Once
completely cooled, cut into brownie sized chunks (depending on how much of a piggy you’re being).
These brownies are yummy warm out the oven with vanilla ice cream, but they taste even better the next day when the top is all crumbly but the inside is all gooey.
Marie ♥

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