Chocolate, oat and cranberry crumble

MAKES 16 PREP AND COO KTIME 50 MINUTES (+ COOLING TIME)

125g butter, chopped

200g dark chocolate, chopped coarsely ½ cup (110g) caster sugar

2 teaspoons vanilla extract

2 eggs, beaten lightly

1 cup (150g) plain flour 1 cup (100g) rolled oats

½ cup (65g) dried cranberries, chopped 100g dark chocolate, chopped, extra ¼ cup (60g) sour cream

1 Preheat the oven to 180°C (160°C fanforced). Grease a deep 19cm square cake pan; line the base and sides with baking paper, extending 5cm above sides of pan. 2 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.

3 Bake for 30 minutes or until just firm. A skewer inserted into the centre should come away with moist crumbs. Cool brownie in pan.

4 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.

Suitable to freeze. Butter and chocolate suitable to microwave.