Prunes. They’re not just for keeping old people regular you know. This daggy dried fruit just helped me make the richest, squishiest brownies that your sweet tooth can handle. The prune/orange combo gives them a bit of a Christmassy flavour, but if you’re a grinch and can’t handle that outside of December, then just leave out the orange zest, simple.
- 1 1/2 cups of prunes, pitted
- 2/3 cup almond meal
- 5 tablespoons cacao powder
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch sea salt
- 1 teaspoon vanilla extract
- 2 eggs
- 1/4 cup coconut oil
- 3 tablespoons almond butter
- 1/4 cup honey
- Zest of 1 large orange
For the frosting (optional)
- 80g dairy free chocolate
- 1/4 cup coconut cream
- Preheat oven to 180 degrees celsius.
- Grease a 20cm square baking tin and line base and sides with baking paper.
- Put 1 cup of their prunes in a bowl and cover with hot water. Let soak for 10 minutes. Chop the remaining 1/2 cup of prunes and set aside.
- In your food processor, whizz all the dry ingredients together.
- Drain the prunes and add them to the dry ingredients, along with the eggs, oil, honey, almond butter, zest and vanilla.
- Whizz everything together until well combined and you have a thick and creamy batter.
- Remove the blade from the food processor and stir the chopped prunes through the batter.
- Spoon mixture into prepared pan and spread evenly to edges and corners.
- Bake for 25 minutes.
- Let cool in tin slightly before removing.
- To prepare icing, heat the coconut cream until almost boiling.
- Pour over chopped chocolate pieces and let sit for a few minutes, then stir until you have a thick spreadable frosting.
- Spread onto cooled brownie, then slice into squares.