And like it often happens, as I read through them, admire the photographs and get critical, flipping recipes over, I do not realize how I have lost on time. Admit, I spend a lot of my time, often quite futile over these cookbooks. Because it happens frequently that I take more than hours to pin down a recipe that I actually wish to recreate in my kitchen. Again I'm lost. I simply don’t feel guilty either.
So this Sunday wasn't any different. I dreamt of making a savoury, flipped over a couple of recipes and couple of magazines too. Pulao was done, the vegetable stew busy brewing up on the stove, so cooking was almost over. How about a salad I think. I flip over pages. I scan my pantry for those cheeses and herbs. I realize soon I need to stock them. I hunt for desserts instead to make my Sunday worthy. I flip over to the last page and there the beautiful raspberry brownies hold my utmost attention. I know what I have been looking for. Finally! I rush to my kitchen, pull my kitchen scales out, do a quick melt of butter in the microwave and stir all things good to bake these dark beauties.
So these brownies were made, ditto the way the magazine said, measuring out ingredients carefully by their weight, replacing the raspberries for some dried cranberries. I suggest you make them and you’ll know yourself how good they are. They are deep, fudgy and chocolatey with beautiful fruity bites from cranberries. A bit of cheating in your diet is all okay. So forget your fears, pick up a slice and devour them happily to your hearts content.
Cranberry Dark Chocolate Brownies
Inspired by Best-ever Chocolate & Raspberry Brownies from BBC GoodFood magazine
150 gm dark chocolate broken into chunks
125 gm salted butter
200 gm soft brown sugar
2 large eggs
70 gm plain flour
25 gm cocoa powder
100 gm cranberries (I’ve used Ocean Spray here)
Heat the oven to 180 deg C. Line a baking dish with baking paper. Put the chocolate, sugar and butter in a pan and gently melt, stirring well with a wooden spoon. Remove from the heat.
Stir in the eggs one by one, into the chocolate mixture. Sieve the flour and the cocoa and stir in. add in half the cranberries and scape the batter into the tray. Then scatter the remaining cranberries over the top of the batter. Bake for 30 minutes or 5 more minutes if you prefer a firmer texture. Cool before slicing and store in air tight containers for up to 3 days.