Chocolate Pistachio and Cranberry Brownies

  • 200g Butter (diced, plus extra for greasing)
  • 300g Dark Chocolate
  • 280g Dark Muscovado Sugar
  • 4 tbsp Cranberry Juice
  • 4 Eggs (medium)
  • 200g Plain Flour
  • ½ teaspoon Ground Cinnamon
  • 75g packet Dried Cranberries
  • 100g Pistachios (sliced)
  1. Heat the oven to 180°C/fan 160°C. Butter a non-stick baking tin and line the base.
  2. Put the chocolate into a saucepan, add the butter, sugar and juice, and then warm gently, stirring frequently until melted and evenly mixed.
  3. Allow cooling slightly, and then beating in the eggs one at a time. Fold in the flour, cinnamon, cranberries and pistachios.
  4. Spread half the mixture into the prepared tin, Bake for 25-30 mins.
  5. Cut into squares while still warm.