These are so yummy … the prunes add a lovely chew and moisture to the mix that makes them so much more delicious.
Use a 21cm square tin, or a 26cm x 16cm oblong tin … cut the pieces into the sizes you wish based on the tin that you use.
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- The tin I used
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- Mixture in the tin before baking
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- Out of the oven and cooling
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- Dusted with cacao powder
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- Cut into the shapes I want
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- Just about to be eaten!
Chocolate and Prune Brownies
Prep time
Cook time
Total time
Just about to be eaten!
These are so yummy … the prunes add a lovely chew and moisture to the mix that makes them so much more delicious.
Use a 21cm square tin, or a 26cm x 16cm oblong tin … cut the pieces into the sizes you wish based on the tin that you use.
Author: Gina @ The Passionate Pantry
Serves: 12-16
Ingredients
- 250g dark chocolate (50 to 55%), broken into pieces
- 150g butter, room temperature, cut into cubes
- 150g light muscovado sugar, or brown sugar
- 1 tsp vanilla bean paste
- 2 x 59g eggs
- 50g white spelt flour, or plain flour
- 1 tsp sea salt flakes, or ½ tsp fine sea salt
- 200g pitted prunes (pitted weight)
- 100g dark or milk chocolate buttons
- cacao powder for dusting
Instructions
- Grease and line tin of choice (see notes for sizes)
- Preheat oven to 180 degrees fan forced, and place rack into middle of oven
- Place chocolate into TM bowl and mill 10 seconds / speed 9
- Add butter and melt mix together 2 minutes / 50 / speed 3
- Add light muscovado sugar and mix 5 seconds / speed 4
- Add vanilla bean paste and eggs and mix 10 seconds / speed 4
- Add flour and salt and mix 1 minute / speed 4 (it is important you mix for the full minute)
- Add prunes and chocolate buttons and mix 20 seconds / reverse / speed 1
- Pour mixture into tin and spread to the corners
- Bake for 25 minutes and then check … when you touch it with your finger in the middle it should still be soft, but if it is very soft bake for a further 2-3 minutes
- Remove from oven and allow to rest in the baking tin until cool
- Dust with cacao powder before cutting into squares
Notes
Adapted from recipe here
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