White Chocolate and Cranberry Brownies

Preheat the oven to 170°C (150°C fan / 325°F / Gas 3) and line a 20 x 30cm brownie tin with baking paper. In a small pan over low heat, gently melt the dark chocolate and butter together, then set aside to cool slightly.
200 g Butter, 200 g Dark Chocolate
In a separate bowl, whisk the eggs until pale and frothy. Gradually add the sugar and continue whisking until fully combined and smooth.
3 Eggs, 250 g Light Brown Sugar
Pour the cooled chocolate and butter mixture into the egg and sugar mixture, stirring until fully incorporated. Gently fold in the cocoa powder and self-raising flour until just combined, taking care not to overmix.
30 g Cocoa Powder, 100 g Self Raising Flour
Finally, fold in the white chocolate chips and dried cranberries. Pour the mixture into the prepared tin and bake for 30-35 minutes, or until the top is set but the centre still has a slight wobble. Allow to cool completely before slicing into squares.
100 g White Chocolate Chips, 100 g Dried Cranberries