Brownies with vanilla and raisins — cranberries (Print version)
Brownies with vanilla and raisins — cranberries. Prepare the ingredients before mixing, then use the method below to keep the texture tender and the flavors evenly distributed. The cut face shows the texture to look for when the cake has cooled.
# Ingredients:
Cake batter
01 -
200 g dark chocolate, chopped
02 -
150 g unsalted butter, softened
03 -
180 g granulated sugar
04 -
3 large eggs
05 -
100 g all-purpose wheat flour
06 -
20 g unsweetened cocoa powder
07 -
2 g fine salt
Flavor ingredients
08 -
80 g raisins
09 -
1 tsp vanilla extract
10 -
50 g dried cranberries
# Instructions:
01 -
Heat the oven to 175°C (345°F), conventional heat. Line the base of 20 × 20 cm square tin with baking parchment and lightly grease the sides.
02 -
Measure the flavor ingredients separately. Chop nuts and dried fruit into small pieces. Dice apple or pear to 5 mm. Wash citrus before grating only the colored zest. Dissolve any instant coffee in 10 ml hot water and let it cool.
03 -
Gently melt the 200 g chocolate with the 150 g butter in a bowl over barely simmering water, keeping the bowl clear of the water. Stir until smooth and let stand 10 minutes until warm, not hot.
04 -
Whisk the eggs and sugar for 1 minute, then mix in the cooled chocolate mixture. Sift in flour, cocoa and salt and fold gently until no dry patches remain. Fold in the prepared flavor ingredients and level in the tin.
05 -
Bake for 25–33 minutes, until the edges are set and the center is firm but still moist. A skewer should show moist crumbs, never liquid batter. Fruit variations may need the longer time. Cool completely in the tin for at least 90 minutes before cutting.
# Good to know:
01 -
The displayed preparation and cooking times exclude rising, cooling and refrigeration. Allow the full waiting times in the instructions before serving.
02 -
Once cool, store covered in the refrigerator at 4°C or below and use within 3 days. Refrigerate cream, cheesecake and fruit cakes promptly; do not leave them at room temperature for more than 2 hours. Do not cover hot cake, which traps condensation. Cream cakes should remain chilled until serving.