Chocolate Prune Brownie


Preparation info

  • Difficulty


  • Makes


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.


  • 300 g (10½ oz/1⅓ cups) pitted prunes, halved
  • 200 ml (7 fl oz) brandy, cognac or hot black tea
  • 55 g (2 oz) plain (all-purpose) flour
  • 40 g ( oz/ cup) unsweetened cocoa powder
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • 300 g (10½ oz) good-quality dark chocolate (55% cocoa)
  • 80 g ( oz) unsalted butter
  • 300 g (10½ oz) caster (superfine) sugar
  • 4 eggs
  • 100 g ( oz) sour cream
  • 145 g ( oz/1 cup) dark chocolate melts (buttons) (55% cocoa)


Place the prunes in a bowl and pour over the brandy, cognac or tea. Cover and set aside to soak for 3 days.

Preheat the oven to 170°C (325°F/Gas 3). Grease a 20 x 30 x 4 cm (8 x 12 x 1½ inch) rectangular cake tin and line the base and sides with baking paper. Sift the flour, cocoa, salt and baking powder into a bowl.

Put the chocolate, butter and sugar into a stainless steel bowl and sit over a saucepan of simmering water — making sure the base of the bowl does not touch the water. Stir for 10 minutes, or until the chocolate has melted. Allow to cool, then transfer to the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed and add the eggs, one at a time, beating well after each addition. Add the flour mixture, mix to combine, then add the sour cream, chocolate melts and prunes with the remaining soaking liquid and mix until just combined.

Spoon the mixture into the prepared tin and bake in the oven for 1 hour, or until just set. Place your hand on top of the brownie in the centre and wobble to feel if it is set. Allow to cool completely before turning out of the tin. Use a hot knife to cut into squares. The brownies can be wrapped in plastic wrap and stored for up to 4 days at room temperature.