Name: Christmas brownies
Total time: 40 min
Yield: Makes 16 squares or 10 Christmas trees
Ingredients: 150g salted butter, cubed; 150g dark chocolate, chopped; 100g golden caster sugar; 100g soft light brown sugar; 3 eggs; 200g plain flour; 75g dried cranberries; 1 tsp ground cinnamon; ½ tsp mixed spice; ½ tsp ground ginger; 1 orange, zested; 4 tbsp hazelnut or almond butter, stirred; 25g blanched hazelnuts, roughly chopped; icing sugar, for dusting

A wooden board topped with triangular slices of hazelnut brownie dusted with white icing sugar

150g salted butter
cubed
150g dark chocolate
chopped
100g golden caster sugar
100g soft light brown sugar
3 eggs
200g plain flour
75g dried cranberries
1 tsp ground cinnamon
½ tsp mixed spice
½ tsp ground ginger
1 orange
zested
4 tbsp hazelnut or almond butter
stirred
25g blanched hazelnuts
roughly chopped
icing sugar
for dusting

Method

step 1
Melt together the butter, chocolate, golden caster sugar and brown sugar in a large pan over a low heat. Remove from the heat and leave to cool for 10 minutes. Heat the oven to 180C/fan 160C/gas 4 and line a 20cm square baking tin with baking paper.
step 2
Mix the eggs into the cooled chocolate mixture using a wooden spoon, then add the flour and mix until you have a smooth batter. Fold in the cranberries, spices and orange zest. Scrape into the prepared tin and smooth the top using a spatula.
step 3
Dollop the nut butter over the top, then use a skewer to swirl it into the batter. Scatter over the hazelnuts. Bake for 25-30 minutes or until the edges of the brownie are just coming away from the sides of the tin but the middle still has a slight wobble (it should not be liquid). Leave to cool in the tin completely (it will firm up as it cools) before cutting into squares or Christmas tree shapes. Dust with icing sugar to serve.