Ingredients:

Brownies:

• 200g Unsalted Butter 

• 200g Brown Sugar

• 2tbsp Cocoa

• 2 Fresh Eggs

• 150g Self Raising Flour

  Toppings:

• 200g Fresh Cream (cold)

• 50g Caster Sugar

• 1/2tsp Vanilla Essence 

• Fresh Cranberries

• Maple Syrup

• Icing Sugar

Method:

1. Preheat the oven to 170°C.

2. Add the butter to a large saucepan. Once melted, add the brown sugar and cocoa. Cook over low heat, stirring until the sugar has melted and is well combined. Do not boil.

3. Remove from the heat and transfer it to a large bowl.

4. Once cooled, add the eggs, whisking well after each addition. Sift in the self-raising flour and gently fold until fully incorporated.

5. Grease a 12-cup muffin tin and evenly divide the batter among the cups.

6. Bake for 15 -20 minutes, then allow the brownies to cool in the tin.

7. Whip the cream with the sugar and vanilla until thick peaks form. Cover and let it rest in the fridge until needed. 

8. The next steps should be done just before serving.

9. Once cooled, carefully remove the brownies from the tin and arrange them in a circle on a large platter.

10. Using a piping bag, decorate the brownies with cream and cranberries and drizzle with icing sugar and maple syrup.

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