This is a favourite of the white chocolate lovers in my family – I hope you all like it too! I have it on good authority that the corners are the best bits 🙂
- 230g butter
- 240g dark brown sugar – I use Dark Cane Sugar
- 1/4 teaspoons salt
- 1 teaspoon of vanilla extract/paste
- 2 eggs, lightly beaten in a small bowl
- 280g flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 250g white chocolate, chopped as you wish
- 4-5 tablespoon cranberries
Preheat your oven to 180°c or 160°c if using fan bake. Prepare your baking pan by lining it with baking paper (I use baking paper all of the time rather than buttering and dusting with flour)
Melt the butter in a pot and whisk in the sugar and salt. Add the vanilla extract/paste and whisk the mixture. Remove from the heat at this point.
Add the beaten eggs to the butter mix and stir well. Sift the dry ingredients into the wet mixture. Take your time with this as you want to ensure everything is mixed well.
Leave the mixture to cool before folding the chocolate and cranberries into the mixture. (I have done this step too soon before and the chocolate melts – you want to have lumps of white chocolate – so good!)
Spoon the mixture into your prepared pan and spread out evenly.
Bake for 35-40 minutes until the outer edges are firm and the middle is still soft.
Leave to cool on a wire rack for 10 minutes, then cut into squares. Once cooled these Brownies will keep in an airtight container for up to a week – unless the kids find them first!
Happy baking xx