I have called this recipe a “Brownie Cake”, as it best describes the consistency.  It is more crumbly, and not too gooey, and will partner beautifully with some whipped cream, or ice-cream. Line a shallow 20cm x 20cm baking tin with grease-proof paper.  Pre-heat the oven to 170C/325F/Gas Mark 3. 200g Unsalted butter 150g Milk Chocolate (broken… Continue reading Cranberry and Chocolate Brownie “Cake”