Christmas brownies 

Ingredients
Pudding:

150 g self-raising flour

110 g caster sugar
50 g cocoa powder (la ricetta originale prevedeva 30 g)
100 g butter, melted and cooled (la ricetta originale prevedeva 60 g)
125ml milk
½ tsp vanilla extract
1 egg
cocoa powder or icing sugar, to dust the top
100 g red cranberries
Topping:

85g sugar
2 ½ tbsp cocoa powder
200 ml boiling water (la ricetta originale prevedeva 250 ml)

Method
1. Preheat oven to 160C. Grease and line 6-8 cup ovenproof dish.
2. For the Pudding, sift the flour, sugar and cocoa into a mixing bowl and mix to combine.
Make a well in the centre.
3. In a separate bowl, whisk the butter, milk, vanilla and egg and gradually pour into the
well. Use a spoon to combine, being careful not to over mix.
4. Pour the mixture into the greased ovenproof dish and use the back of a spoon to flatten the
surface.
5. For the Topping, sprinkle the sugar and cocoa over the pudding mixture then gently pour
the boiling water over the top.
6. Place into the oven and bake for 30-35 minutes. Remove from the oven and set aside to
stand in the dish for 10 minutes before serving.
7. To serve, dust with cocoa powder or icing sugar and top with a scoop of crème fraiche.
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