Go Back

Orange and cranberry brownies

These Orange and cranberry brownies are gluten-free, dairy-free and fat-free. They are soft and gooey because the chocolate and ground almond provide enough fat. If you want them firmer add some coconut or rice flour to the mixture. They are perfect snacks during the winter festivities - also they make lovely edible gifts!
Print Recipe
Resting Time 4 hours
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g dark good quality chocolate
  • 50 g unrefined cane sugar
  • 25 g vanilla sugar
  • 2 eggs lightly beaten
  • Grated zest of 1 orange
  • 2 Tbsp orange liqueur optional
  • ½ tsp baking powder
  • ¼ teaspoon salt
  • 100 g ground almond
  • 50 g coconut or rice flour optional
  • 2 handfuls of dried cranberries

Method
 

  1. Melt the chocolate in a bowl over simmering water. Let it cool.
  2. Preheat the oven to 170°C.
  3. Add the sugar and eggs to the cool chocolate, stir to combine. Stir in the bicarbonate of soda & salt, then the orange zest and liqueur (if used) or juice.
  4. Add the ground almond & flour (if used) and stir to combine. Fold in the cranberries.
  5. Tip the mixture into a lined baking tin (about 20x20 cm) and spread out evenly.
  6. Bake for 20 to 25 minutes. Don’t overbake - the middle of the cake should be gooey i.e. not cooked through entirely.
  7. Let it cool in the tin then slice into squares.