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NUTTY WHITE CHOCOLATE AND CRANBERRIES BROWNIES RECIPE

natooraThis recipe for Nutty White Chocolate and Cranberries Brownies has been reproduced courtesy of Natoora - www.natoora.co.uk

So what is Natoora all about? Natoora is about the finest quality groceries online: fresh food delivered straight to your door.

Natoora is an online food specialist with a difference. They source the finest quality fresh food and groceries from the best markets and specialist local suppliers in the UK, France and Italy. As suppliers of some of the top restaurants in London, including such luminaries as The River Café, Theo Randall and The Greenhouse, you know you're in safe hands!

Their passion and experience for fresh, seasonal foods is second to none so you can be sure that when you buy online from Natoora, you are getting unrivalled quality and expertise in every product.

Why not find out for yourself by visiting www.natoora.co.uk and placing an order.

You won't find a candlemaker but all in one place you will find fresh fruit, vegetables, quality meat and fish, fine cheeses, artisan groceries and much more - www.natoora.co.uk

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Nutty White Chocolate and Cranberries BrowniesIngredients for Nutty White Chocolate and Cranberries Brownies

200g unsalted butter
200g dark chocolate (70% cocoa)
3 eggs
300g granulated sugar
2tsp vanilla extract
125g plain flour
a pinch of salt
100g white chocolate chunks
40g walnut pieces
40g hazelnut pieces
40g almond pieces
100g dried cranberries

How to make Nutty White Chocolate and Cranberries Brownies

  • Preheat the oven to 180°C / Gas mark 4.
  • Grease a deep baking tray and line with greaseproof paper.
  • Break up the dark chocolate and place with the butter in a bowl over a saucepan of simmering water.
  • Melt gently, stirring occasionally. Allow to cool slightly.
  • Beat the eggs with the sugar and vanilla extract until thick and creamy.
  • Stir in the melted chocolate mixture.
  • Sift in the flour and salt then fold in gently.
  • Add the white chocolate chunks, nuts and cranberries and mix gently.
  • Pour the mixture into the baking tin and cook for 20 minutes. The top should have a glossy film and the centre should still be slightly gooey.
  • Leave to cool before cutting into squares.
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Published with permission of Natoora

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