Chocolate Prune Brownie

Preparation info
  • Makes


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Appears in

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


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<