Squidgy Cherry and Chocolate Brownies
Credited to: Christine bailey
Kcal: 120.0
Serves 16
40 mins cooking time
Ingredients
- 175g (6oz) pitted prunes
- 100g (3½oz) plain chocolate*
- 2 egg whites
- 1 egg
- 3 tbsp (45ml) cocoa powder*, sifted
- 75g (2½oz) potato flour*
- 150g (5oz) caster sugar
- 200g (7oz) pitted morello cherries in syrup
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Preheat oven 180°C/350°F/Gas Mark 4
- Grease and line a 20cm square tray bake tin with parchment paper
- Place the prunes in the syrup from the cherry tin and poach for 5 minutes until they are soft
- Most of the liquid should have been absorbed. Cool slightly and puree with a hand held blender
- Mix the prune puree with the whole egg, cocoa powder, flour and sugar
- Break up the chocolate and melt in a bowl placed over a pan of simmering water
- Whisk the egg whites to form stiff peaks
- Fold the egg whites and chocolate into the prune mixture gently
- Fold in the cherries. Carefully place in a tin and smooth over the surface
- Bake in the oven for 35-40 minutes until firm to touch
- Leave to cool before cutting into bars
- Serve warm or cold with cream or ice-cream*
Nutritional information per serving
Kcal
120
Fat
2.6g
Carbs
23g
Protein
2.4g
Fibre
1.4g
