Chocolate Prune Brownie

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

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.

Ingredients

300 g (10½ oz/1⅓ cups) pitted prunes, halved
200

Cake
Snack
Dessert
Baking
Vegetarian

Method

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<