White Chocolate & Cranberry Brownies

Never mind the X Factor, these have got the squidge factor. I definitely know which I’d rather have.. So long as the squidge factor is in relation to a brownie, anyway. OR, maybe, they’ve actually got both the X Factor and the squidge factor. But not the ‘help I need new ears’ type of X factor. Try them and I’ll let you be the decider of that.


Much like pineapple on pizza, the addition of adding dried fruit to brownies seems to split people into two camps; love it or absolutely bloody hate it. Personally I love sultanas in brownies, and hate pineapple on pizza. Probably more controversially though, I consider pepperoni on pizza to be awful, too.


They just add a bite of texture and flavour contrast that I love against the rich chocolate (I’m talking about the brownies by the way, not pepperoni). But, they have to be soaked prior to that, so that they’re gooey and soft. Sultanas are my preference, but these were intended for my sister to take back with her to London and she requested cranberries. So cranberries they were… Plus white chocolate that she didn’t technically specify. But, a) you can’t have brownies without chocolate chunks and b) cranberry and white chocolate is a classic combination that can’t be ignored.


Top tip for speeding up the soaking process: add about 1/2cm of water to the bowl of cranberries, cover and microwave for 1:30 minutes until most of the water has been absorbed. Ta da.



  • 30g dairy free spread (or butter)
  • 50g chocolate
  • 15g golden syrup
  • 1 egg
  • 70g caster sugar
  • 30g plain flour
  • 10g cocoa powder
  • 50g soaked cranberries (see above for tip)
  • 50g dairy free white chocolate, chopped (dairy free only if necessary)


  1. Preheat the oven to 180C. Prepare a small baking dish with baking paper.
  2. In a medium sized pan, add the spread and chocolate and gently melt together over a low heat. Stir in the golden syrup. Allow the pan to cool a little before beating in the egg and stirring until glossy and fully incorporated.
  3. Next, stir in the caster sugar. Followed by the plain flour and cocoa powder. Finally, fold in the soaked cranberries and white chocolate chunks.
  4. Scrape the batter into the prepared baking dish and bake for 25-30 minutes. Slice into 6.



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