200g dark chocolate, roughly chopped
150g Tararua Butter
3 eggs
1 cup Chelsea Dark Cane Sugar (200g)
1 Tbsp cocoa powder
1 tsp vanilla extract
3/4 cup Edmonds Standard Grade Flour (113g)
1/2 cup dried cranberries (75g)
1/3 cup chopped pecans (45g)
1/4 tsp salt

Preheat oven to 180°C bake. Grease a 20cm square cake tin and line with baking paper.

Place chocolate and Tararua Butter in a large saucepan on low heat, stirring frequently, until melted and smooth. Remove from heat and allow to cool for a few minutes.

Add eggs, Chelsea Dark Cane Sugar, cocoa and vanilla. Beat with a wooden spoon until well combined. Mix in Edmonds Standard Grade Flour, cranberries, pecans and salt.

Pour into prepared tin and bake for 25 minutes, or until brownie is just set and a skewer inserted into the centre comes out with a few fudgy crumbs. Be careful not to overcook it! 

Cool in the tin then slice into squares for serving. Delicious dusted with icing sugar or cocoa powder and served with whipped cream or ice cream.