Chocolate, oat and cranberry brownies

Jazz up your classic chocolate brownies by adding in some tart and juicy cranberries and fibre-packed oats. It'll create a new layer of texture, while providing a good dose of nutrients to keep you fueled throughout the day.

Chocolate, oat and cranberry brownies.




1.Preheat the oven to 180°C (160°C fan- forced). Grease a deep 19cm square cake pan; line the base and sides with baking paper, extending 5cm above sides of pan.
2.Stir butter and chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl).
3.Remove from heat; stir in sugar and extract, then eggs, sifted flour, oats and cranberries. Spread mixture into prepared pan.
4.Bake for 30 minutes or until just firm. A skewer inserted into the centre should come away with moist crumbs. Cool brownie in pan.
5.Lift brownie onto a chopping board. Place extra chocolate in a small heatproof bowl over a small saucepan of simmering water; stir until smooth. Gently fold in sour cream.
6.Spread the chocolate mixture over the brownie. Cut into 16 squares to serve.

Suitable to freeze. Butter and chocolate suitable to microwave.


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