Preheat the oven to 350 degrees F, fan 320 degrees F, 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.
You will need: a brownie tin, approx. 9 x 9-inch, lined with baking paper and lightly greased.
Preheat the oven to 180 degrees C, fan 160 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.
You will need: a brownie tin, approx. 9 x 9-inch, lined with baking paper and lightly greased.
Madagascar Bourbon Pure Vanilla Bean Paste
Madagascar Bourbon Pure Vanilla Extract
