Chocolate + prune brownies

Chocolate + prune brownies

By
From
Eat This, My Friend
Makes
12–15 brownies
Photographer
Jade O'Donahoo; Huw Rogers

I like to bring a batch of these brownies along to birthday parties. I don’t tell anyone that they contain prunes, because people can sometimes be weird about things they’ve never tried before. I’m yet to have a complaint.

Ingredients

Quantity Ingredient
250g dark chocolate, roughly chopped
250g butter, cubed
250g soft brown sugar
4 small eggs, whisked
100g plain flour
1/2 teaspoon baking powder
110g pitted prunes, roughly chopped

Method

  1. Preheat the oven to 180°C and grease and line a rectangular brownie tin.
  2. Combine three-quarters of the chocolate and all of the butter in a large stainless steel bowl and place it over a pot of boiling water.
  3. Gently melt the chocolate and butter, stirring intermittently with a spatula.
  4. Once melted, remove from the heat and add the brown sugar, mixing well with a spatula. Add the beaten egg and quickly mix to incorporate.
  5. Sift together the flour, baking powder and a pinch of salt, then fold gently into the chocolate mixture until just combined, but no bits of flour remain. Add the prunes and fold in, then pour the batter into the prepared tin.
  6. Bake for about 30 minutes. The top should be just firm, and the inside slightly gooey, so a skewer should come out with a few chocolatey crumbs attached. Leave to cool completely in the tin, then lift out carefully and cut into squares.
  7. The brownies will keep for up to 3 days when stored in an airtight container.
Tags:
Vegetarian
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