Prunes add a bold richness to this brownie. Surrounded in chocolate, they are delightfully chewy.
Dairy free, gluten free.
Level of Difficulty:
1/5
Brownie
Ingredients
- 1 cup (200g) Australian Prunes, pitted
- 200g dark chocolate
- 1/2 cup coconut milk (or coconut cream)
- 1/2 cup coconut oil, melted
- 1 1/4 cup brown rice flour
- 1/2 cup cocoa
- 1 cup brown sugar (or rapadura sugar)
- pinch salt
- 1 tsp vanilla
- 1 egg, lightly beaten
Method
- Preheat oven to 170 degrees and grease and line with baking paper a 20cm square baking tin.
- Pour boiling water over the prunes to cover. Soak for 5 mins, then drain and coarsely chop.
- Place the chocolate and the coconut oil together in a large bowl over a saucepan of simmering water and melt together. Add the sugar and stir till dissolved. Add the vanilla and the coconut milk and stir well. Remove from heat.
- Fold the flour, cocoa and salt into the chocolate mixture. Stir in the prunes and then gently stir in the egg.
- Pour into the prepared tin and bake for 20 mins or until set.
- Cool in the tin, then turn out and cut.
Nutrition
Per serve: Energy 920kJ • Protein 2g • Total fat 10g • Saturated fat 8g • Total Carbohydrates 28g
• Total sugars 16g • Dietary fibre 2g • Sodium 30mg
10g prunes per brownie (25% of daily 50g serve of prunes)
