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