Prune and dark chocolate brownies
with bitter chocolate ganache
- 1½ cups (255g) prunes, pitted
- 50g 70% dark chocolate, melted
- ¼ cup (60ml) light flavoured extra virgin olive oil
- ⅓ cup (80ml) maple syrup
- 1 teaspoon vanilla extract
- ⅔ cup (80g) almond meal (ground almonds)
- ¼ cup (25g) Dutch cocoa
- ½ teaspoon bicarbonate of (baking) soda
- 2 eggs
bitter chocolate ganache
- 80g 70% dark chocolate, finely chopped
- ¼ cup (60ml) coconut milk
- Preheat oven to 180°C (350°F). Line a lightly greased 20cm square tin with non-stick baking paper. Place 1 cup (170g) of the prunes in a medium jug and cover with boiling water. Set aside for 10 minutes to soften. Chop the remaining prunes.
- Drain the soaked prunes and return to the jug. Add the chocolate, oil, maple syrup and vanilla and, using a hand-held blender, blend until smooth. Place the almond meal, cocoa and bicarbonate of soda in a large bowl and mix to combine. Add the prune mixture, eggs and chopped prune, and mix well to combine. Spoon the mixture into the tin and smooth the top with a palette knife. Cook for 25–30 minutes or until cooked but still slightly fudgy in the centre. Set aside to cool completely in the tin.
- To make the bitter chocolate ganache, place the chocolate in a small bowl. Place the coconut milk in a small saucepan over high heat and bring to just below the boil. Pour over the chocolate and stand for 5 minutes. Mix until smooth. Spread the ganache over the brownie and slice into squares to serve. Makes 9.
These were delicious healthy version
I made these today they are not sweet at all but so delicious.I have been making healthy recipes and gluten free so came out nice