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This recipe makes 16 squares or 32 triangles and will keep well in an airtight container for a week (if they last that long!)
To make the brownies you will need the following equipment:
Part fill the saucepan with water and place it on the hob to boil.
While the water is heating cut the butter into smaller blocks and put into the pyrex mixing bowl.
Break the dark chocolate into small chunks and add these to the mixing bowl with the butter.
As the water starts to bubble turn the heat low and place the pyrex mixing bowl containing the butter and chocolate onto the saucepan. Ensure the water does not boil and that the bowl sits just above the water, not touching it. Gently stir the chocolate and butter together as they melt. This is a gradual process so you can step away for a minute or two at a time to continue preparing the other ingredients.
While the chocolate and butter melt, tear off a strip of cling film approximately double the length of the chopping board. Lay the cling film over the chopping board. Break the white and milk chocolate into small pieces on the cling film covered chopping board. Once done, Fold the cling film over the chocolate, making sure the edges are fully folded over so no chocolate can escape. Using the rolling pin bash the cling film covered chocolate to break the chunks into smaller chips. Once satisfied the chocolate is small enough place the board and chocolate, still covered in cling film to one side.
Sieve together the coco powder and the gluten free plain flour , into a bowl to get rid of any lumps. Place to one side.
Line the baking tray with greaseproof baking paper and set to one side for later.
Once the chocolate and butter mix are fully melted and have combined to form a liquid chocolate, turn the hob off and remove the pyrex bowl from the saucepan. Place the bowl to one side to cool close to room temperature.
In the large mixing bowl combine the eggs and golden castor sugar. Use the whisk on the highest setting to gradually tease the mix into a frothy foam approximately double the size of the original ingredients. This frothy state should take between 3 and 6 minutes to achieve, depending on the power of the whisk used.
To tell if the mix is ready, lift the whisk out of the foam. The mixture should easily run off of the whisk and leave a trail on the surface of the foam lasting around 1 to 2 seconds.
Slowly drizzle the melted chocolate and butter into the foamy mixture. Taking care not to deflate the foam, use the spatula in a figure 8 motion to lift the heavy melted chocolate from the bottom of the mix to combine with the sugar and egg foam. You should start to see a marbled effect within 1 to 2 minutes.
Re-sieve the coco powder and flour mixture into the large mixing bowl, on to the top of the foam. Very gently fold the powder into the foam using the figure 8 motion. Take care not to over mix and deflate the foam.
Add the milk and white chocolate chips along with one large handful of dried cranberries on to the top of the foam. Carefully fold into the mix for approximately two figure 8 circuits.
Pour the mixture into the baking tray lined with paper. Allow the mixture to level off before placing on the centre shelf of the oven.
Bake at gas mark 4 / 180 degrees c / 160 degrees c for fan assisted oven for 25 minutes. The surface of the brownies should become hardened and cracked.
Check the brownies progress by removing the tray from the oven and giving it a gentle shake. If the brownies wobble like jelly put it back in for another 5 minutes but reduce the oven temperature by 10 degrees c. Repeat the checks process until satisfied the brownies have hardened enough that they no longer move when shaken. Take the baking tray out of the oven and place on a wire rack to cool.
Once cooled, lift the brownies out of the baking tray. This is easy if you have left enough baking paper to poke out of the top of the baking tray - simply grip the paper and lift the brownies up and out of the tray.
Place the brownies, paper and all, onto a chopping board. Spritz the top of the brownies with gold dust for a sparkly finish before cutting into chunks to serve.
This Dairy Free, Gluten Free recipe for delectable, melt in the mouth velvet triple chocolate and cranberry brownies is sure to make you a hit on the bakery circuit.
Pour the 25 ml of Malibu and 25 ml of Triple Sec into a cocktail shaker and seal.
Shake vigorously for 30-40 seconds, the aim here is to create a frothy, light combo.
Pour the mix into a glass, over ice. Top with lemonade and add a swirl of Grenadine on top of the froth. For a decorative festive touch skewer some dried cranberries onto a cocktail umbrella and serve.