Name: Chocolate Prune Brownie
Yield: Makes 32
Ingredients: 300 g (10½ oz/1⅓ cups) pitted prunes, halved; 100 g (3½ oz) sour cream; 145 g (5¼ oz/1 cup) dark chocolate melts (buttons) (55% cocoa); 4 eggs; ¼ teaspoon salt; 2 teaspoons baking powder; 55 g (2 oz) plain (all-purpose) flour; 40 g (1½ oz/⅓ cup) unsweetened cocoa powder; 200 ml (7 fl oz) brandy, cognac or hot black tea; 300 g (10½ oz) caster (superfine) sugar; 300 g (10½ oz) good-quality dark chocolate (55% cocoa); 80 g (2¾ oz) unsalted butter

Preparation info

Makes
32

Difficulty
Easy

Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

About

This rich brownie is made extra moist by the alcohol-soaked prunes, which you will need to soak for 3 days before. If you prefer, the alcohol can be replaced with tea, which adds a wonderful flavour to the prunes. The prunes can be replaced with dried fruit or nuts if you like.