Sunday, 8 January 2012

Black Treacle Brownies with Cranberries

These black beauties, rich in colour and strong in flavour, contrast well with the ruby-like cranberries. The black treacle adds moisture as well as minerals and iron  - a good substitute for sugar - and the cranberries add a tart chewiness as well as having antioxidant and anti-inflammatory properties. And let's not forget the life and soul of this party - chocolate! Dark chocolate with  70% cocoa content -rich and bitter in taste - is high in magnesium which makes these brownies almost guilt-free!


250g  dark chocolate (70% cocoa content)
125g unsalted butter
1 tbsp of Black Treacle
50g dried cranberries (minced)
50g Flour
3 medium eggs
Pinch of salt
Tbsp of vanilla sugar (optional)

1. Preheat the oven to 180°.
2. Break the chocolate into small pieces, add the butter (in sticks) and melt together in a glass bowl over a saucepan of boiling water  (bain marie method).
3. Meanwhile lightly beat the eggs with a pinch of salt. Whisk into the melted chocolate butter mixture.
4. Now add the Black Treacle (tip: wet the spoon to make scooping the treacle out of the container easier) and sugar (if using).
    Mix well.
5. Next add the flour and stir until you have a smooth chocolatey batter. Finally stir in the cranberries.
6. Pour this into a greased 20 cm square tin and bake for 15 minutes.
7. Allow to cool for 15 minutes before cutting into squares.

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