Ingredients
Method
1.Preheat the oven to 180°C (160°C fan- forced). Grease a deep 19cm square cake pan; line the base and sides with baking paper, extending 5cm above sides of pan.
2.Stir butter and chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl).
3.Remove from heat; stir in sugar and extract, then eggs, sifted flour, oats and cranberries. Spread mixture into prepared pan.
4.Bake for 30 minutes or until just firm. A skewer inserted into the centre should come away with moist crumbs. Cool brownie in pan.
5.Lift brownie onto a chopping board. Place extra chocolate in a small heatproof bowl over a small saucepan of simmering water; stir until smooth. Gently fold in sour cream.
6.Spread the chocolate mixture over the brownie. Cut into 16 squares to serve.
Suitable to freeze. Butter and chocolate suitable to microwave.
Note
