The perfect Christmas treat! Gooey chocolate brownie with chunks of caramelised white chocolate and dried cranberries throughout, topped with a silky ganache and festive berries.
Caramelised white chocolate is basically the chocolate you get on gold bars, just like white chocolate but with a hint of caramel. It’s so easy to make your own, good quality white chocolate is key for this. I used callebaut white chocolate, but green and blacks or lindt will also work great. Break up your chocolate onto a baking tray and bake at 100 degrees for an hour, stirring every 10 minutes. It should start to go a golden, caramelised colour. Once it’s been an hour leave it to cool and then break it into chunks and it will keep for a couple of months in an air tight container.
- 360g caster sugar
- 4 free range eggs
- 200g good quality dark chocolate
- 250g unsalted butter
- 70g plain flour
- 80g cocoa powder
- 1 tsp baking powder
- 100g dried cranberries
- 100g caramelised white chocolate (see above for recipe)
- 48 fresh festive berries (we use cranberries but red currants will also look great)
- edible glitter
For the chocolate ganache:
- 75ml double cream
- 150g good quality dark chocolate
- Preheat your oven to 160 and line a tray bake tin with baking paper.
- In a pan melt together your dark chocolate and butter, making sure you stir every few seconds to stop it from sticking to the bottom of the pan. Once melted, leave to cool slightly for a few minutes.
- Whilst this is cooling whisk together your sugar and eggs for about five minutes until they form a sabayon. This is when the mixture doubles in size and changes to a pale yellow colour, when your draw a figure of eight with the mixture it should stay on top for a few minutes before sinking back in. This means it’s ready.
- Now, whilst your still whisking, you can slowly pour your chocolate mixture into your sabayon until all combined.
- Sift in your flour, cocoa and baking powder and give it one final mix. It should form a silky, smooth and shiny mix.
- You can now stir in your dried cranberries and caramelised white chocolate, then pour it into your tin.
- Bake for 25 minutes, it still should be slightly wobbly on top as this will help to achieve the gooey texture. Then leave to cool.
- Whilst your brownie is cooling, make the ganache. Put your cream onto a medium heat and stir until boiling, pour this over your chocolate and stir until smooth. Put in the fridge to set for around half an hour until it’s a pipeable consistency.
- Once the brownies are cool and the ganache is set you can put together your brownies. Cut your brownies into 16 slices, then pipe a blob of ganache on the top of each slice. Place your berries on top and spray with your edible glitter for a festive touch.
- Now you’re ready to enjoy!