These Drunken Hazelnut Cranberry Brownies start with a classic chocolate brownie, filled with hazelnuts and cranberries soaked in Frangelico liqueur. They make the perfect Christmas brownies recipe.
113g/ 1/2 cup / 1 stick unsalted butter
75g/ 1.8oz dark (70% cocoa) chocolate
200glight brown sugar
100g/ 1/2 cup granulated sugar
130g/ 1 cup plain (AP) flour
50g/ 1/2 cup dutch processed cocoa
1/3cuphazelnuts, roughly chopped
Preheat the oven to 180C / 350F / 160C fan forced. Line an 8x8 inch square baking tin with baking paper.
In a small saucepan over low heat, combine the Frangelico and cranberries. Simmer for 2 minutes then turn the heat off and leave to cool a little.
Melt the butter and chocolate together in a bowl. This can be done in 30 second increments in the microwave, stirring well between each until smooth.
Use a handheld beater to beat together both sugars and the eggs until lightened and frothy (about 1 minute).
Sift over the flour, cocoa and salt and use a spatula to mix through until just combined.
Add the melted chocolate and butter mixture along with the hazelnuts and cranberries with any juices and mix through, again until just combined.
Bake for around 40 minutes, turning halfway through. The brownies are done when a toothpick inserted comes out with some wet crumbs but not with raw batter. The top should be dry and it should feel dense but soft to the touch in the middle.
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
I use an 8x8 baking tin like this one
For this recipe a simple handheld beater is perfect.
A silicone spatula makes sure you don’t leave any goodness behind.