Drunken Hazelnut, Cranberry & Dark Chocolate Brownie
Indulge in the rich flavours of this Drunken Hazelnut, Cranberry & Dark Chocolate Brownie. Sweet cranberries soaked in rum, crunchy hazelnuts, and moist brownie base create a decadent dessert. This is one for the adults!
Product: Rupanyup Living Chickpea Brownie Mix
Makes 16
Effort: Easy
Preparation time: 10 minutes + soaking time
Baking time: 25 minutes
Gluten free
Ingredients
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1 packet brownie mix
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150g butter
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3 eggs
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3/4 cup dried cranberries
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1/3 cup rum
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1/3 cup hazelnuts, chopped
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100g dark chocolate, chopped
Instructions
1. Combine dried cranberries and rum in a small container. Allow to soak for at least 1 hour, or overnight for best results.
2. Preheat the oven to 160c fan. Line the base of a 20cm square tin with baking paper.
3. Whisk together eggs and melted butter. Pour the chickpea brownie mixture into a bowl and add the whisked egg mixture, folding until just combined.
4. Gently fold in chopped hazelnuts and the drunken cranberries.
5. Spoon the mixture into the prepared tin, topping it with chopped dark chocolate.
6. Bake in the oven for 25 minutes until the centre of the brownie is just set.
7. Allow the brownie to cool completely, refrigerate after cooling to make slicing easier.
8. Cut into 16 squares and dust with icing sugar before serving.
Hints & tips
Make alcohol free - Indulge in the rich flavours of this Hazelnut & Cranberry Brownie without the alcohol. Soak dried cranberries in ginger beer instead.
Easy swaps - Experiment with different nuts such as macadamias or almonds.
Milk chocolate or white can be subsisted for dark if you prefer.
Serving suggestion - Serve as a dessert at the Christmas table with ice cream or after hours with your favourite drink.
Storage - Store in the fridge for 1 week. Suitable for freezing.
