Before I introduce this variant on the BBC Good Food Best Brownie Ever Recipe (more details on the post where I made them into apple and cinnamon bars), I have to admit that I fucked them up slightly: oven temperature was too high, which meant the brownies cooked too fast on the outside and split on the top. On the other hand, given my trepidation concerning them cooking properly at all, I don’t think it went too badly.
Wait, why the fuck am I making Christmas anything, it’s the middle of August?
- This never stops the bloody shops, as soon as the Back To School sales stop there will be Christmas shit in shops.
- I want to make sure I’ve got it right when the time comes to thrust these babies at alarmed friends who have had years and years of my voluble insistence that I will kill them with my cooking.
So, once again:
(Serves 3, don’t be a greedy fucker)
- 35g plain flour
- 1 egg
- 12.5g ground allspice (it’s more than you think)
- 100g soft brown sugar
- 62.5g salted butter
- 75g cranberry jelly (this hides in the condiments aisle for some reason even though it is clearly jam)
- 25g mixed dried fruit (raisins, sultanas, candied peel, etc)
- 25g chopped glacé cherries (if you don’t like glacé cherries either double up the dried mixed fruits, substitute something similar, or have a long hard think about what’s wrong with your life and your choices, you weirdo).
- Heat your oven to 180C. Not 185C as I apparently inadvertently did, which would be stupid.
- Throw sugar, butter, and cranberry jelly into a pan and melt them together while stirring.
- You should end up with goo. Turn off the heat and stir in the egg. Break the egg first otherwise this really will not work.
- Sieve the flour and ground allspice into the mixture and then stir it in persistently until the mixture is basically smooth and thick; this takes a bit more effort than with the apple bars for some reason.
- Wang in your dried fruit and cherries, stir them until they’re evenly distributed in the mix. Potentially hold some back and chuck ’em on top later so they don’t all sink to the bottom like mine did? I dunno.
- Scrape your goo into 3 x ramekins or 2 x (ovenproof) mugs or a small tray, whatever you fancy, really. Put them on another tray, and put that tray in the oven for 30 minutes.
- Remove your Christmas whatsits, wait for them to stop being painfully hot, serve with custard or ice cream or brandy butter or whatever it is that counts as Christmas Accompaniment in your house.
Added bonus: these are nowhere near as calorific as the chocolate version so if you’re being bullied into Watching Your Waist by whoever, you can mark them down as 313 and not, like, 500.