Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Melt together the butter, chocolate, golden caster sugar and brown sugar in a large pan over a low heat. Remove from the heat and leave to cool for 10 minutes. Heat the oven to 180C/fan 160C/gas 4 and line a 20cm square baking tin with baking paper.
Mix the eggs into the cooled chocolate mixture using a wooden spoon, then add the flour and mix until you have a smooth batter. Fold in the cranberries, spices and orange zest. Scrape into the prepared tin and smooth the top using a spatula.
Dollop the nut butter over the top, then use a skewer to swirl it into the batter. Scatter over the hazelnuts. Bake for 25-30 minutes or until the edges of the brownie are just coming away from the sides of the tin but the middle still has a slight wobble (it should not be liquid). Leave to cool in the tin completely (it will firm up as it cools) before cutting into squares or Christmas tree shapes. Dust with icing sugar to serve.