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


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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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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Cranberry and Apricot Scones

Baking is therapy.Cooking is medicine.But baking is something beyond the realm.And so time to make my first batch of scones.Turned out to be super crumbly and flaky.

I referred to Jaime Oliver’s recipe for the basic scones and added my own ingredients and twists to it.

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Cranberry and Apricot Scones


Wheat flour:2 cups(sifted)

Baking powder: 1 tbsp

Salt: 1.5 tsp

Cold unsalted butter : 5 tbsp or 75 grams

Cold milk : 1cup

Honey : 3 tbsp

Coarse sugar : 1 tbsp

Cranberries and apricots(dried) : Chopped half cup


Mix the sifted flour,baking powder,dried cranberries and apricots,salt and butter in a bowl.Meanwhile in another bowl mix the milk and honey.Add the liquid mix to the flour.Knead two or three times with your hands and make sure the butter is crumbled to small bits so that the flour mix is crumbly.Set aside the dough for 10 minutes.

Roll out the dough using a rolling pin and make a circle around 10 cm wide and 2 cm thick.Brush a little milk+honey mix on the dough and sprinkle the sugar on it.Using a pizza cutter cut the dough into 8 pieces.Place the pieces on a baking sheet sheet and bake for 15-20 minutes until the tops are golden brown.When the scones are firm to touch you should know they are ready.

Serve with butter or your favorite marmalade.I love it with pineapple jam.