These chunky chips are spiced with paprika to add taste and colour. Leave the skins on to add more fibre.
- Preheat the oven to 180 degrees Celsius, Gas mark 4.
- Melt the butter and chocolate in a heavy pan over a low heat, stirring frequently until melted and smooth.
- Beat the sugar with the eggs and cranberry sauce in a bowl and pour in the chocolate mixture with the vanilla extract, flour and salt.
- Pour into a 21 cm square tin and bake for 15 to 20 minutes.