Makes 8 square brownies
225g dark chocolate
150g ground almonds
2 teaspoons vanilla essence
150-200g caster sugar, depending on how sweet your tooth
100g dried cranberries or fresh raspberries
Melt the chocolate and butter together then stir in the remaining ingredients before pouring into a medium sized rectangular tin or oven proof dish. Cook at 180 degrees or in the grid rack on the bottom of an Aga roasing oven for about 25-30 minutes.
I was planning to layer leftovers with cherries and whipped cream to make a deconstructed Black Forest gateau, but there weren’t any.