Date, prune and craisin brownie slice

Date, prune and craisin brownie slice

15 mins
Cooking time
25 mins
Ian Hofstetter

The dried fruit makes this brownie slice lusciously sticky and moist, and the craisins (dried cranberries) add a tang that cuts through the richness. Remember to let it cool after baking: just-cooked brownies often have a soft gooey centre which firms on cooling.


Quantity Ingredient
1/2 cup pitted dates, chopped
1 cup self-raising flour
1/3 cup cocoa
1/2 teaspoon bicarbonate of soda
1/2 cup brown sugar
1/2 cup pitted prunes, chopped
1/2 cup craisins or raisins
1/2 cup pecans, chopped
1 cup low-fat milk
1 teaspoon vanilla extract
3 egg whites


Quantity Ingredient
1 cup icing sugar
1 tablespoon cocoa
1 teaspoon light margarine
1-2 tablespoons water, hot


  1. Preheat the oven to moderate, 180ºC. Lightly grease a 20 cm square cake pan and line the base with baking paper.
  2. Place the dates in a bowl, cover with boiling water and leave to soak for 15 minutes. Drain well.
  3. Sift the flour, cocoa and bicarbonate of soda together into a large bowl. Stir in the sugar, prunes, craisins and nuts.
  4. Make a well in the centre of the dry ingredients. Pour in the milk and vanilla and stir in well.
  5. In a clean bowl, using an electric beater, whisk the egg whites until soft peaks form. Fold into the chocolate mixture.
  6. Pour the mixture into the prepared pan. Bake for 20–25 minutes until cooked when tested. Turn onto a wire rack to cool. Ice the brownies when completely cold.
  7. To make the icing, combine the icing sugar, cocoa and margarine, and enough water to make a spreadable consistency. Drizzle over the brownies. Cut into squares to serve. Store in an airtight container.
fat. low-fat. low
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