CHOCOLATE, OAT AND CRANBERRY BROWNIES

Prep time 15 mins Cooking time 35 mins Makes 16

INGREDIENTS

125g butter, chopped

200g dark chocolate, chopped coarsely

½ cup (110g) caster sugar

2 tsp vanilla extract

2 eggs, beaten lightly

150g plain flour

100g rolled oats

½ cup (65g) dried cranberries, chopped

100g dark chocolate, chopped, extra

¼ cup (60g) sour cream

METHOD

Preheat the oven to 180°C. Grease a deep 19cm square cake pan; line the base and sides with baking paper, extending 5cm above sides of pan.

Stir butter and chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Remove from heat; stir in sugar and extract, then eggs, sifted flour, oats and cranberries. Spread mixture into prepared pan. Bake for 30 mins or until just firm. A skewer inserted into the centre should come away with moist crumbs. Cool brownie in pan. Lift brownie onto a chopping board. Place extra chocolate in a small heatproof bowl over a small saucepan of simmering water; stir until smooth. Gently fold in sour cream. Spread the chocolate mixture over the brownie.

Cut into 16 squares to serve.