METHOD

1. 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.
   
2. 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.
   
3. 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.