Friday, 19 October 2012
Chocolate Brownies With California Prunes...
Ingredient and Quantity
Caster Sugar 160g
Eggs (whole Beaten) 45g
Melted Dark Chocolate 150g
Cocoa Powder (Belgian dark) 40g
Plain flour 175g
Baking Powder 2g
California Prune Puree 30g
Melt chocolate and add butter once fully melted over a previously boiled pan of water
Sieve flour, sugar, cocoa and baking powder and add to mixing bowl
Weigh eggs, water, prune puree and in the same container
With a wooden spoon mix the flours and egg mixture until lump free
Scrape mixing bowl thoroughly and add melted chocolate and butter
Beat for a further 45 seconds and transfer mixture to an oiled, silicone paper baking tray.
Bake in a standard four sided baking tray for 45 minutes at 150 degrees
To make the California Prune Puree
– 225g California stoned, ready-to-eat Prunes and 90ml water – Using a liquidiser blend the prunes with water until pureed. Makes 275g.
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