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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.