WordPress informed me today that I registered this blog four years ago! It is incredible just how different my life is compared to when I wrote my first post sitting in my kitchen on an awfully windy and dark December day. Today I am writing this post sitting at my desk, with on a beautiful sunny, cold and snowy winter day in the Highlands.
This recipe has been incredibly well received by everyone who has tried it. It makes an enormous quantity of very gooey brownies. I had plenty to take into work and give to my family too. The maple and cinnamon roasted pecans in this give the brownie is wonderful toasted flavour as opposed to just adding the pecan pieces plain. This can be enjoyed warm from the oven, cool or also makes a wonderful pudding when topped with vanilla ice cream.
Cinnamon Spiced Pecan and Cranberry Brownies
Ingredients (serves 20 people)
- 300g dark chocolate (minimum 70% cocoa solids)
- 300g butter
- 5 large eggs
- 450g granulated sugar
- 1 tsp vanilla bean paste
- 200g spelt flour (or plain flour)
- 1/2 tsp salt
- 100g pecans
- 1 tbsp. maple syrup
- 1 tsp cinnamon
- 150g cranberries
- Pre-heat the oven to 180C. Line a 9 x 12 inch (22 x 30 cm) tin with baking parchment.
- Mix the pecans, maple syrup and cinnamon together, place the pecans onto a tray and toast in the oven for 15 minutes. Remove from he oven and leave to cool.
- Melt the butter and chocolate together in a bowl over a pan of just simmering water.
- Whisk the eggs, sugar and vanilla bean paste until thick and doubled in volume. When the butter and chocolate have melted, remove from the heat and whisk into the eggs. Add the flour and salt then continue to whisk until smooth.
- Roughly chop the pecans, then add to the brownie mixture along with the cranberries and stir through until they are evenly distributed.
- Pour the mixture into the lined tin and bake for 20-25 minutes. A light brown crust should have formed and started to crack. Leave to cool for 30 minutes in the tin before cutting into pieces.
Festive wishes, enjoy! H x