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Spiced Brownie with Dried Cranberries and Toasted Walnuts - photo 1
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Spiced Brownie with Dried Cranberries and Toasted Walnuts

Desserts Cakes and Bakes Dishes for Special Occasions 90 min Medium 10 wyświetleń ~40.58 PLN - (0)
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Description

This is not your ordinary brownie. It is a deeply chocolatey, moist, and chewy cake that combines the intensity of dark chocolate with a surprising, tangy note of dried cranberries and the crunch of aromatic, toasted walnuts. The addition of cinnamon and a pinch of cloves envelops the palate in the warmth of spices, making this dessert the perfect companion for cooler days. Each bite is a journey through different textures and flavors: from the melt-in-your-mouth, dense chocolate mass, through juicy fruits, to crunchy nuts. The cake has a characteristic, slightly cracked and shiny crust on the outside, while remaining perfectly 'fudgy' on the inside. Serve it warm with a scoop of vanilla ice cream or cold, cut into neat squares, alongside a cup of strong coffee. It’s an excellent dessert for gatherings with friends, family celebrations, or simply as a luxurious moment of indulgence just for yourself.

Składniki (12)

Servings:
12
  • Bitter chocolate 70% 200 g
  • Masło 82% 180 g
  • Eggs 3 szt.
  • Brown sugar, fine 200 g
  • Wheat flour type 450 100 g
  • Unsweetened dark cocoa 30 g
  • Dried cranberries 100 g
  • Walnuts 100 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Ground cloves 1 g
  • Vanilla extract 5 g
💰 Szacowany koszt dania: ~40.58 PLN (3.38 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preliminary preparation

1

Preheat the oven to 175°C with the top and bottom heating function (without convection). Prepare a square baking pan measuring about 20x20 cm or a rectangular one measuring 20x30 cm. Line the bottom and sides of the pan with parchment paper in such a way that the paper extends over the edges of the pan. This will make it much easier to remove the baked cake in one piece.

To ensure the paper fits perfectly in the pan, fold it along the edges of the bottom, then snip the corners with scissors. Using a metal pan will give you crispier edges, while a glass or ceramic one will result in a more evenly baked cake.
2

In a dry, medium skillet heated over medium heat, toast the walnuts. Shake the skillet occasionally to ensure the nuts brown evenly. Toast them for about 4-5 minutes, until they start to smell fragrant and turn golden. Be careful not to burn them, as they will become bitter. Transfer the toasted nuts to a plate to cool, then chop them coarsely with a knife.

Ingredients: Walnuts
Use a large, wide skillet so the nuts are in a single layer. Roasting brings out the depth of flavor in the nuts and makes them crunchier. Do not chop them too finely - larger pieces will provide a more interesting texture.

Preparation of the chocolate mixture

3

In a metal or glass bowl, place the broken dark chocolate into small pieces and the diced butter. Prepare a water bath: set the bowl over a pot with a small amount of gently simmering water (not boiling). The bottom of the bowl should not touch the surface of the water. Stir the mixture with a silicone spatula until the chocolate and butter are completely melted and combined into a smooth, shiny mass. Remove the bowl from the pot and set aside to cool slightly for about 10 minutes.

Ingredients: Bitter chocolate 70%, Masło 82%
This is a crucial moment! Be careful not to let even a drop of water get into the chocolate, as it can seize. The chocolate mixture must cool down before you add it to the eggs; otherwise, the eggs may curdle.
4

In a large bowl, place the eggs (at room temperature) and brown sugar. Using a hand mixer or stand mixer with a whisk attachment, beat the ingredients on high speed for about 4-5 minutes. The mixture should become noticeably lighter, fluffy, and triple in volume. When you lift the beaters, the flowing mixture should create a distinct ribbon on the surface that slowly disappears.

Ingredients: Eggs, Brown sugar, fine
Good aeration of the egg mixture is the secret to the characteristic cracked crust on top of the brownie. Do not shorten the beating time. Use a large bowl, as the mixture will significantly increase in volume.

Combining ingredients

5

Slowly pour the cooled chocolate mixture into the fluffy egg mixture in a thin stream. At the same time, gently mix everything with a large spatula or whisk, making movements from the bottom to the top to avoid losing the airiness of the egg mixture. If you are using vanilla extract, add it at this stage. Mix only until the ingredients are combined into a uniform, smooth mixture.

Ingredients: Vanilla extract
Delicacy is key. Do not use the mixer on high speed anymore. The goal is to 'fold' the chocolate into the egg mixture, not to mix it vigorously. The chocolate mixture should be warm, but not hot to the touch.
6

In a separate, smaller bowl, mix the sifted flour, sifted cocoa, cinnamon, salt, and optionally ground cloves. Add the dry ingredients to the wet chocolate mixture in two or three batches. After each batch, gently fold everything together with a spatula, using the same motions from bottom to top. Mix only until no traces of dry flour are visible.

Ingredients: Wheat flour type 450, Unsweetened dark cocoa, Ground cinnamon, Salt, Ground cloves
The most common mistake is mixing the batter too long after adding the flour. This causes gluten to develop, making the brownies hard and 'cakey' instead of moist and chewy. Stop mixing as soon as the ingredients are combined.

Baking and Cooling

7

Add the chopped, toasted walnuts and dried cranberries to the prepared mixture. Gently mix them with a spatula, making just a few movements, just enough to distribute them evenly in the batter. Pour the prepared mixture into the previously prepared mold and smooth the top with a spatula.

Ingredients: Walnuts, Dried cranberries
You can set aside a handful of nuts and cranberries to sprinkle on top of the cake before baking. This will make it look even more beautiful.
8

Place the pan in the preheated oven and bake for about 25-30 minutes. Baking time is crucial for achieving the perfect consistency. After 25 minutes, perform the toothpick test: insert a wooden skewer into the center of the cake. If the skewer comes out coated with wet, raw batter - continue baking. If it is dry - the cake is overbaked. The ideal moment is when the skewer has moist, heavy crumbs on it.

The edges of the cake should be clearly baked and pulling away from the pan, but the center should remain slightly 'undercooked' and jiggly. The brownie 'cooks' as it cools. It's better to take it out too early than too late.
9

Remove the pan from the oven and place it on a metal rack. Leave the cake in the pan until COMPLETELY cooled. This is a very important step! Hot brownie is very delicate and would fall apart when cutting. Cooling may take 2-3 hours. Only after this time, grasping the protruding edges of the parchment paper, remove the cake from the pan and transfer it to a cutting board.

Do not try to cut warm brownie! Patience will be rewarded with a perfectly moist, gooey texture. Trying to rush this process will end in a chocolate disaster.
10

Using a large, sharp knife, cut the cooled cake into 12 or 16 equal squares. To achieve perfectly even and clean edges, dip the knife in hot water after each cut, then wipe it dry with a paper towel. Serve at room temperature or slightly warmed.

The hot knife technique really works and makes the pieces look professional. The brownie is ready to serve, enjoy!

Fun Fact

💡

Legend has it that brownies were created by mistake! Supposedly, at the turn of the 19th and 20th centuries, a certain American housewife, while baking a chocolate cake, forgot to add baking powder. The result was a low, dense, but delicious cake that we now know and love as brownies.

Best for

Jesienny podwieczorek Spotkanie z przyjaciółmi Słodka przekąska do kawy Deser na specjalne okazje

Tips

🍽️ Serving

This brownie is delicious on its own, but you can elevate it to the next level. Serve it slightly warmed with a scoop of vanilla or cream ice cream. It also pairs wonderfully with a dollop of whipped cream, caramel sauce, or raspberry sauce. A cup of bitter coffee or a glass of cold milk are its perfect companions.

🥡 Storage

Store the brownie in an airtight container at room temperature for up to 4 days. Each day it becomes even more moist and 'dense'. It can also be frozen, wrapping each piece individually in plastic wrap. Before serving, simply thaw at room temperature.

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