- 30ml/1fl oz brandy
- 100g/3½oz dried cranberries
- 300g/10½oz dark chocolate, broken into chunks
- 200g/7oz butter
- 4 free-range eggs
- 300g/10½oz light muscovado sugar
- 200g/7oz plain flour
- 1 tsp mixed spice
- 100g/3½oz pecans, roughly chopped
- icing sugar, to serve
- Preheat the oven to 180C/350F/Gas 4 and line a 30x20cm/12x8in tin with baking parchment.
- Gently heat the brandy then add the cranberries and leave to soak while you prepare the brownie mix.
- Melt the chocolate and butter in a bowl over a pan of simmering water, or in the microwave. Stir gently until smooth then set aside to cool slightly.
- In a large bowl, whisk together the eggs and sugar until pale and fluffy.
- Whisk the chocolate and butter mix into the eggs then gently fold in the flour, mixed spice, pecans, cranberries and brandy until fully incorporated.
- Pour into the prepared tin, smooth the surface then bake in the oven for 25-30 minutes, or until the brownie is firm to the touch.
- Leave to cool in the tin for 10 minutes, then place on a wire rack until cooled completely.
- Once cool, cut into squares and dust the tops with icing sugar.