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.

  • 15 mins preparation
  • 35 mins cooking
  • Makes 16
  • Print


Chocolate, oat and cranberry brownies
  • 125 gram butter, chopped
  • 200 gram dark chocolate, chopped coarsely
  • 1/2 cup (110g) caster sugar
  • 2 teaspoon vanilla extract
  • 2 eggs, beaten lightly
  • 1 cup (150g) plain flour
  • 1 cup (100g) rolled oats
  • 1/2 cup (65g) dried cranberries, chopped
  • 100 gram dark chocolate, chopped, extra
  • 1/4 cup (60g) sour cream


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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