It’s Beginning to Taste a Lot Like Christmas. Brownies with Ginger, Cranberry, Pecan and White Chocolate Chunks

brownie squares

Here I am baking again. For my son.  Last day of school.  Last day of exams. He’s off to rowing camp for a week at 6 am in the morning.  I won’t get to see him tonight as it’s Speech Night at my daughters’ school. A guaranteed late night. My husband and I brokered a deal. I’d go with the girls and he’d take our son out to dinner. It’s an impossibly busy time of year. My peace offering?  His favourite. A batch of brownies.

In our house we make two different versions of brownies. A  fudgy dessert brownie studded with raspberries. And a more conventional brownie with enough structure to be included in a lunch box without disintegrating into an unholy but still delicious mess.

I like to top this brownie with whatever dried fruits and nuts are available in the pantry. With Christmas fast approaching I was spoilt for choice. Cranberries, ginger, pecans and chocolate. Dusted with a soft blanket of icing sugar. It’s beginning to taste a lot like Christmas.

 Brownie unbaked

Brownies with Ginger, Cranberry, Pecan and White Chocolate Chunks

Makes 20 squares

250g butter, chopped
200g dark chocolate
1 teaspoon vanilla essence
2 tablespoons chopped crystallised ginger
1 3/4 cups dark brown sugar
4 eggs
1/3 cup cocoa powder, sifted
1 1/4 cups plain flour, sifted
1/3 teaspoon baking powder
50 g white chocolate, roughly chopped
50 g dried cranberries

50 g pecans, chopped

PREHEAT oven to 160 C. Grease and line a 20 cm square baking tin.
MELT chocolate and butter in a bowl over a saucepan of simmering water. Stir until smooth. Add vanilla and ginger. Remove from heat and allow to cool slightly.
PLACE sugar, eggs, cocoa, flour and baking powder in a bowl. Add the chocolate mixture and stir until combined.
POUR batter into prepared tin. Scatter white chocolate chunks, cranberries and pecans over the top of the brownie mixture.
BAKE for 40 – 50 minutes or until an inserted skewer comes out clean. If top appears to be browning too quickly cover with a sheet of foil. Allow to cool slightly in the tin before slicing into squares. Dust with icing sugar.

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5 Responses to It’s Beginning to Taste a Lot Like Christmas. Brownies with Ginger, Cranberry, Pecan and White Chocolate Chunks

  1. A Table in the Sun says:

    Well now you’ve done it….taken all of my favorite goodies and put them in one fantastic dessert. Thanks for fueling my next baking blitz.

  2. Adriana says:

    Those look great – I never thought to put things on TOP of my brownies, but I will give these a try!

    • You could get very creative with brownie toppings. Just add your favourite things. Or whatever happens to be in your pantry. Just remember to push them very gently into the batter. And cover with tin foil if it looks like the topping might burn before the brownie is baked. 🙂

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