Chocolate and Cranberry Brownies with Quince Splashing Syrup

Makes 28 of the most decadent Brownies we have ever made.

The great thing about these is that they freeze brilliantly and are perfect for an impromptu dessert or a coffee treat.

Use baking tray 34 x 25cm (13 x 10in) & at least 6cm (2 ½ ins deep)
300g unsalted butter
300g dark chocolate – min 60% cocoa solids, broken in pieces
6 large eggs
450g white sugar
1 tbsp vanilla essence
200g plain flour
1 tsp salt
Approx 250g semi dried/dried cranberries or 2 tubs of Cranberry Pâté
Quince Splashing Syrup and pouring cream to serve

Preheat oven to 180° C/350°F/gas mark 4. Line baking tin with greaseproof/baking paper. Very gently melt butter and chocolate together and remove from heat when melted. Beat eggs, sugar vanilla extract together until mixture thick and creamy (coating back of spoon). Beat chocolate mixture into egg mixture. Sift four and salt together and add to the mixture. Beat until smooth. Stir in cranberries.

Pour into roasting tin making sure mixture is evenly distributed. Bake in oven for 20-25 mins or until the whole of the top has formed a light brown crust and started to crack.

This giant brownie should not wobble, but should remain gooey on the inside. Leave to cool for about 20 mins before cutting into large squares while still in pan. The greaseproof paper should peel off easily.

Serve slightly warm with Quince Splashing Syrup and cream.

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