Nielsen-Massey Vanillas

Festive White Chocolate and Vanilla Cranberry Brownies

Festive White Chocolate and Vanilla Cranberry Brownies

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7 oz.200 g unsalted butter
3/4 cup130 g white chocolate, roughly chopped
1 1/2 cups340 g light muscovado sugar
3 large eggs
1 2/3 cups210 g white plain flour
1 pinch of salt
1 teaspoon1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste or Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 cup120 g dried cranberries

Preheat the oven to 350 degrees F180 degrees C, fan 320 degrees F160 degrees C, gas 4. Melt the butter in a pan and cook gently for 5 minutes before setting aside to cool a little. Add half of the white chocolate and stir until melted and smooth. Set aside until needed.

Whisk together the sugar, eggs and Nielsen-Massey Vanilla Bean Paste for a few minutes, or until pale and frothy. Add the flour, salt and cooled chocolate butter and fold in with a metal spoon until combined. Finally, add half of the remaining chocolate and half of the cranberries, and fold in again until evenly distributed.

Pour the mixture into the prepared tins then scatter the top with the remaining chocolate and cranberries. 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.

Preparation time: 15 minutes
Cooking time: 50 minutes
Makes 16 squares
You will need: a brownie tin, approx. 923 x 9-inch23-centimeter, lined with baking paper and lightly greased.

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