This is one of our go to brownie recipes. I photographed this recipe for Doves Farm but have since adapted the recipe slightly. Just to make it quicker to make and a little less rich. I like the chewy, boozy prunes and the combination of macadamia and pecan nuts together with dark, dark chocolate. Just a note - soak the prunes if you can in any alcoholic beverage. Brandy, grappa, kirsch all work. I have also made this recipe with plain and self raising flour. Both work.
150g soft prunes, cut into quarters
3 tbsp brandy or, fruit juice.
200g caster sugar
4 eggs
150g white flour (plain or self raising)
200g plain chocolate (70% cocoa solids)
75g macadamia nuts, halved
75g pecan nuts, roughly chopped
icing sugar, optional
Grease a 20x30cm/8x12" baking tray or insert a baking liner. Preheat the oven to 180°C/Fan 160°C/350°F
Place the cut prunes into a bowl with brandy, or fruit juice, cover and leave for an hour. Put the sugar into a mixing bowl, add the eggs and beat well with electric beaters. Sieve the flour into the bowl and mix well.
Gently melt the chocolate over a bowl of warm water. When the chocolate is melted add it to the flour and egg mixture. Stir in the prunes, macadamia and pecan nuts.
Tip the mixture into the prepared baking tray, spreading it out to the edges.
Bake for 30-35 minutes until cooked. Test by inserting a skewer into the centre of the cake and if it comes out clean the brownie is cooked.
Leave the brownie in the tray to cool then cut into squares or rectangles.