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.
Prune, Almond & Orange Brownies
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.
- 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