I remember the first time a followed a traditional brownie recipe I was a bit shocked at the quantities of chocolate and sugar – it was a little off-putting even for a die hard chocoholic like me. Since then I’ve been faffing around with (slightly) healthier brownie concoctions – just experimenting really. This batch rides the rather successful prune and chocolate wave.
50g melted butter beaten together with half cup soft brown sugar and a large spoon of sour cream (would normally use yogurt here but we’d run out) Meanwhile cook half a cup or so of prunes in a little water and melt some chocolate (I used about 70g dark for these) above the prunes. When the prunes are soft and the chocolate is melted blend the 2 together with the prune juice (pit the prunes first) this makes a thick chocolate paste. Beat this into the butter / sugar mix then add 2 eggs, 1 cup ground almonds, 1/2 cup rice flour, 1/2 cup cocoa. Bake for about 20 mins. I made a little ganache out of some milk chocolate (melted with a lttle of the sour cream) for the top.