Ingredients1 x 100g bar of dark chocolate (minimum 70% cocoa solids) broken into pieces
110g/4oz soft butter
200g/7oz light muscovado sugar
2 large eggs, lightly beaten
110g/4oz plain flour
100g/3½oz white chocolate, chopped
75g/3oz dried cranberries or cherries
Handy HintMake 2, it goes very quickly. Enjoy these as they are or serve warm with hot chocolate sauce and vanilla ice cream.
Method20cm (8in) Square tin (1 inch deep) lined with baking parchment.
Preheat the oven to 180°C/fan oven 170°C/Gas Mark 4.
Melt the dark chocolate in a bowl over a pan of barely simmering water, making sure that the bowl doesnt touch the water. Once melted, leave off the heat to cool a little.
Next put the butter and sugar into a large mixing bowl and, using an electric hand whisk, beat together for a couple of minutes until they are the texture of course breadcrumbs.
Add the eggs a little by little, still beating.
Sift in the flour and add the slightly cooled melted chocolate, the chopped white chocolate and the cranberries or cherries. Gently fold everything together.
Tip the mixture into the tin, spread it out and bake on the centre shelf of the oven for 25 mins.
Leave to cool in the tin, then remove and cut into 16 squares, these are best eaten fresh but will keep for up to 3 days in an airtight container.