Chocolate Brownies With California Prunes...

Ingredient and Quantity

Butter 65g

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

Water 50g

Method


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.

Guest Post Credits:

California Prunes

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