Cranberry & White Chocolate Brownies
These mouth-watering Christmas brownies are quick and easy to make. They are squidgy and chewy in the middle, and kids adore baking them. Since everyone loves a brownie, these are perfect for Christmas parties and Christmas presents for friends, families and teachers. They are lower in sugar than bought brownies and are yummy, pretty and appealing with the white chocolate chip and cranberry topping.
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Cranberry & White Chocolate Brownies
Ingredients
- 200 g Butter
- 100 g Dark Chocolate (cooking chocolate)
- 125 g Coconut Sugar (or light muscovado sugar)
- 4 Eggs
- 0.5 tsp Vanilla Extract
- 75 g Rice Flour (or sorghum, teff or spelt flour)
- 25 g Ground Almonds
- 50 g White Chocolate (chips)
- 50 g Dried Cranberries
Instructions
- Heat your oven to 180C non fan/160C fan.
- Break up the chocolate and melt this with the butter in a saucepan on a gentle heat, stir from time to time until it makes a thin chocolate sauce.
- In the meantime, crack the eggs into a separate bowl and mix well with a hand or electric whisk. Add in the coconut sugar and vanilla and mix well again so that it makes a light bubbly mixture.
- Then mix in the rice flour and then the chocolate butter mixture.
- Grease and line a square 8 inch x 8 inch brownie tin with some baking paper.
- Pour the chocolate mixture into the lined brownie tin, pressing it well into the corners. Sprinkle on the white chocolate chips and the cranberries.
- Place into the oven for 25 minutes until cooked all the way through.
- Cool on a baking rack and then cut into squares.
Notes
- Dairy-free: Use dairy-free spread or odourless coconut oil
- Egg-free: Swap the eggs for 4 tablespoon of ground flax seed and 8 tablespoons of water OR 6 tablespoons of whisked chickpea water (known as aquafaba).
- Nut-free: Swap ground almonds for 25g of ground oats or buckwheat flour
- Storage: Store in a cake tin for 4 days or in the freezer in a container for 3 months.
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