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    Squidgy Chocolate Cherry Brownies

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    Squidgy Chocolate Cherry Brownies

    This is a really clever recipe for chocolate brownies, which uses blended stewed prunes and contains no butter, so works out relatively low in fat and calories.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Makes: 16


    • 175g prunes d'Agen, stoned
    • 100g plain chocolate
    • 2 medium egg whites
    • 1 medium egg
    • 3 tbsp cocoa powder, sifted
    • 75g plain flour
    • 150g golden caster sugar
    • A pinch of salt
    • ½ tsp vanilla extract
    • 200g pitted morello cherries in syrup, drained well


    1. Preheat the oven to 180°C, gas mark 4.
    2. Grease and line the base of a 20cm-square cake tin with baking parchment. Place the prunes in a saucepan with 100ml water and cook over a low heat for 10 minutes until softened and all but 2 tbsp of the liquid has evaporated.
    3. Meanwhile, put the chocolate in a heatproof bowl and set it over the pan containing the prunes until the chocolate has melted. Then, transfer the prunes to a food processor and blend until you have a smooth purée.
    4. In a separate, grease-free bowl, whisk the egg whites until they form soft peaks, then set aside. Spoon the prune purée into a mixing bowl and beat in the whole egg, cocoa, flour, brown sugar, salt, chocolate and vanilla essence. Fold in the egg whites, followed by the cherries. Bake on the centre shelf for 35 minutes or until it feels firm to the touch. Cut into 16 squares.

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