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Recipes - Chocolate and Cranberry Brownies

By Christine Bailey

A healthy brownie? These are positively brimming with nutrients. Moist and chocolatey, they include prunes to replace saturated fat and contain far less sugar than conventional recipes. Make in bulk and freeze for up to three months.

Suitable for vegetarians, dairy-free, soy-free, seed-free, citrus-free.

Makes 10-12 


100g (31/2oz / 1/2 cup) ready-to-eat prunes

50g (2oz / 1/2 cup) xylitol

125g (41/2oz) plain chocolate (75% cocoa solids)

100g (31/2oz / heaped 1/2 cup) dried cranberries

25g (1oz / 1/2 cup) pecan nuts, chopped

1tsp vanilla extract

50g (2oz / scant 1/2 cup) wholemeal self raising flour

1tsp baking powder

25g (1oz / scant 1/2 cup) wheatgerm

3 eggs, free range, separated



  1. Preheat the oven to 180ºC/350ºF/Gas Mark 4. Grease and base line a 15cm (6inch) square shallow cake tin with baking parchment.
  2. Place the prunes and xylitol with 3tbsp water in a liquidiser and puree to form a paste. 
  3. Melt the chocolate over a pan of simmering water. Remove from the heat and allow to cool slightly. Stir in the prune mixture, cranberries, pecan nuts, vanilla, flour, baking powder, wheatgerm and egg yolks.
  4. Whisk the egg whites until they form soft peaks. Fold carefully into the chocolate mixture.
  5. Spoon the mixture into the tin and bake for 20-25 minutes until firm to touch. Leave in the tin to cool. Cut into squares to serve.  

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