Chocolate, Pecan & Cranberry Brownie

  1. Preheat oven to 180 degrees C. Spray 20cm x 30cm slice tin (must be at least 4cm deep or will overflow) with non-stick baking spray and line base with baking paper.
  2. Melt butter and chocolate in large bowl in the microwave on medium power. Stir to mix.
  3. Beat in the eggs, cane sugar, cocoa and vanilla. Mix in the flour, cranberries, pecans and salt.
  4. pour into prepared tin and bake for 35 minutes.
  5. Cool in the tin then cut into cubes with a serrated knife. The texture should be quite fudgy, dense and moist.
  6. NB: Brownie continues to bake after it comes out of the oven, so to make sure it is not dry stick a skewer into the mixture, it should stick. Don't loose your nerve and cook for too long or it won't go gooey!
  • Verne 12 Aug, 2012

    really gooey and sweet.

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