Butlers Chocolate & Cranberry Brownies
Ingredients:
- 300g (11oz) reduced fat cream cheese
- 50g (2oz) caster sugar (unrefined)
- 25g (1oz) cocoa powder, sifted
- 2 teaspoon vanilla extract
- 3 tablespoons full-fat milk
- 3 egg whites
- 75g (3oz) wholemeal flour, sieved
- 1 teaspoon baking powder
- 25g (1oz) dried cranberries
- 50g (2oz) Butlers Organic 70% Dark Chocolate, broken into small pieces
Tin:
34 cm x 10 cm rectangular baking tin
Parchment pape
(Serves 12)
Method:
Preheat the oven to 180°C (350°F, gas mark 4).
Grease the baking tin with the oil, line with the parchment paper and grease again.
In a large bowl, beat together the cream cheese, sugar, cocoa powder, vanilla extract and milk until smooth.
In a separate bowl, whisk the egg whites until they form soft peaks. Then gently fold the egg whites into the cream cheese mixture.
Gently fold in the flour, baking powder, cranberries and Butlers Organic 70% dark chocolate.
Spoon the mixture into the tin prepared earlier and allow to bake for 25-30 minutes until springy to touch.
Remove from the oven and allow to cool before cutting into squares.
