Cranberry and Black Raisin Dark Chocolate Brownies

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.

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Cranberry and Black Raisin Dark Chocolate Brownies

Ingredients:

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

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Method:

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.

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