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Brownies with Fruit, Nuts, and Flax

Author: Sue Gray

Dense and fruity, with the crunch of nuts and richness of chips, these brownies are a very decadent delivery vehicle for omega-3 fatty acids and fiber.

At a glance

25 brownies


Choose your measure:

  • 1 cup semisweet chocolate chips
  • 1/2 cup butter
  • 1 cup firmly packed brown sugar
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup whole flax meal
  • 1/2 cup Bensdorp cocoa or other Dutch-process cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup chopped prunes or raisins*
  • 1/2 cup dried cherries*
  • 1/2 cup chopped walnuts
  • 1 cup (6 ounces) semisweet chocolate chips, to add with nuts and fruit
  • *For extra moistness and flavor, soak the fruit in 2 tablespoons brandy, rum or bourbon.


  1. Preheat the oven to 350°F. Lightly grease an 8" square baking pan.
  2. Melt 1 cup of the chips and the butter together; cool slightly.
  3. Whisk in the sugar, eggs, and vanilla.
  4. In a separate bowl, mix together the flour, flax meal, cocoa, salt, and baking powder.
  5. Mix the wet ingredients into the dry until blended, then add the fruits, nuts, and remaining cup of chips. Mix well; the prunes tend to stick together and will need some encouragement to distribute themselves evenly.
  6. Bake the brownies until a tester comes out clean, 18 to 22 minutes.
  7. Remove from the oven, and cool completely before cutting.
  8. Yield: 25 brownies.