Low-Fat Chocolate & Orange Brownies

These have that gorgeous squidgy texture of a regular brownie but with a fraction of the fat & sugar. They make a great pack lunch treat as they're full of hidden fruits. If serving to children I would melt a small amount of white chocolate (about 50g) to drizzle over the surface instead of the icing sugar so they get that extra chocolate taste.

50g dark chocolate (minimum 70% cocoa solids) chopped

1 large orange

75g dried prunes

100g soft brown sugar

1 tsp vanilla extract or vanilla bean paste

zest of a small orange or half a large

1 large egg

1 large egg white

100g plain flour

50g self-raising flour

50g cocoa powder

Icing sugar

100g dried apricots chopped into tiny pieces or dried cranberries

You will also need a 4X 8 inch baking tin, greased and lined with baking parchment

Preheat the oven to 170ºC/325ºF/gas mark 3

Start by placing the whole orange in a pan of cold water and bring to the boil, drain and repeat twice, retaining the last poaching liquid until later. Cut the orange in half and pop into a food processor with the prunes, blitz until you have a smooth paste. Add the chocolate chips & orange zest to the hot paste, leave to cool slightly. 

Next add the egg & egg white and the vanilla, pulse to combine. Add the flours and cocoa and 3 tbsp of the poaching liquid, blend until smooth and combined, fold in the apricot pieces. 

Spoon into the prepared tin. Spread level with a palette knife and bake on the middle shelf of the preheated oven for 20-22 minutes. 

Leave to cool in the tin and then cut into squares and dust with icing sugar.