Tuesday, March 19, 2013


These lovely brownie thins are very fudgy and delicious, and also, very quick to make. Prunes are very versatile when it comes to cooking and baking, and, similarly to dates, they can be used in desserts instead of sugar. Just soak them in warm water so they soften up, then blend them up, and mix them with melted dark chocolate, for the ultimate sweet treat. You can also bake them in a smaller tin, for taller brownies, if you wish, just let them bake for a few minutes more, making sure you check them with a toothpick, to ensure they stay moist and fudgy.

200 grams dark chocolate
200 grams prunes (pitted)
2 eggs
2 tablespoons oil
2 levelled tablespoons unsweetened cocoa powder

Pour about a cup or so of boiling water over the prunes and let them soak for about 10 minutes, to soften up. Drain off the water, then puree the prunes completely. In a double boiler (or in the microwave), melt the chocolate and oil, until it becomes completely smooth. Let it cool down slightly, then quickly stir in the eggs, one at a time, whisking constantly. Finally, stir in the prune puree and the cocoa powder and blend well. Line a baking pan (23x30 cm; 9x11") with baking paper, pour in the batter and bake in a preheated oven, at 170˚C, for 20-25 minutes. Let the brownies cool slightly, then slice up and serve.