It was a quiet weekend. So I made a batch of brownies. February is here but still the sun sets early. Winter isn’t going away anytime soon. This batch had a flaky surface due to a little more butter I used this time.
Cranberry and Black Raisin Dark Chocolate Brownies
Unsalted butter: 1/2 cup
Granulated sugar: 3/4 cup, powdered
Large egg: 1(at room temperature)
Canola oil: 1 tbsp
Almond extract: 1 tsp
70% cocoa containing dark chocolate bar: 2 squares,approx. 1.5 inches,chopped into chunks
All-purpose flour: 1 cup
Cocoa powder: 1/2 cup
Baking soda: 1/2 tsp
Dried cranberries: 1/2 cup
Dried black raisins: 1/4 cup, deseeded
Salt: 1/2 tsp
Take a mixing bowl add melted butter,sugar and mix with a hand blender.Add the almond extract and oil to it and mix well.To this add the egg ( well beaten beforehand ) and your wet mixture is ready.Now in a separate bowl sift the flour and to it add the cocoa powder,baking soda and salt.To the wet mixture add a little amount of the dry mix and blend until all of the dry mix is incorporated in the wet mix. While mixing add the dried cranberries and black raisins.
On a chopping board chop the dark chocolate and add the pieces in the batter.Mix well.Pour the batter into a greased square baking tin.Put it in a pre-heated oven and bake for about 20-25 minutes at 160 degree C. Once you prick the brownie with a needle ( I use an old knitting needle ) and it comes out clean without any batter it is done.Take out the baking tin and let the brownie cool.Cut into squares. I served it with fresh strawberries.
This recipe yields 9 brownies.