Warning, warning! Do not make these brownies if you are on a diet or thinking you might need a diet.
Do make these brownies if you need a super-special treat, and you want something very scrumptious in your pantry for a few days; these brownies will not last any longer than that as they will be eaten immediately.
I made a double batch of these brownies for a picnic, dessert at a friend's place and snacks for the little man's soccer team. Brownies are versatile aren't they!
Enjoy in moderation but without guilt - wonderful with a piping hot cup of tea or coffee.
What you'll need
Makes 16 - 20 medium-sized brownies
300g butter
700g dark cooking chocolate
3/4 cup caster sugar
4 eggs, lightly whisked
3 cups plain flour
125g sour cream
145g walnuts, chopped
1 cup dried cranberries
What to do
Combine the butter and chocolate in a saucepan over low heat and cook for five minutes until the chocolate is melted. Remove from the heat and set aside to cool for 15 minutes.
Add the eggs and the sugar to the saucepan. Then add the flour and sour cream and stir to combine. Add the nuts and cranberries and stir to combine.
Pour the mixture into the baking tin. Bake for 40 minutes or until just cooked. **The brownie mixture will bubble during the cooking process and look rather oily. This is normal and all will be well once it is cooked. As I said, this is not a diet recipe!
Remove from the oven and set aside in the baking tin to cool completely. Once cooled, remove from the tin and using a sharp knife, cut into 4cm squares.
These brownies are best eaten the next day. Store in an air-tight container, but not in the fridge.
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