Ingredients
200g dark chocolate, at least 70% cocoa solids
60g cocoa
60g plain flour
100g butter
1 tsp vanilla extract
250g golden caster sugar
4 large eggs, lightly beaten
2 tbsp dried cranberries
3 tbsp cherry brandy
Pre-heat the oven to 180C
Break up the chocolate and melt in a heatproof bowl over a pan of barely simmering water.
Beat together the butter and sugar until light and fluffy.
Add the vanilla and beat in the eggs one at a time until thoroughly mixed. Stir in the chocolate.
Seive the flour and cocoa into the bowl and stir gently to mix (the mixture may be slightly lumpy).
Pour the mixture into a 15cm square tin and bake on the middle shelf of the oven for 20 minutes.
Leave in the tin for 5 minutes before transferring to a cooling rack to cool completely. cut into squares and store in an airtight container for up to 4 days.
Serve sprinkled with icing sugar
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