Recipes... prunes with panache...
RICH CHOCOLATE AND PRUNE BROWNIE
Preparation time: 20-30 minutes
Prunes add a bold richness to this brownie. Surrounded in chocolate, they are delightfully chewy.
NB: Dairy free, gluten free.
1 cup Australian pitted prunes (200gm)
½ cup coconut milk (or coconut cream)
½ cup coconut oil, melted
1 ¼ cup brown rice flour
½ cup cocoa
1 cup brown sugar (or rapadura sugar)
1 tsp vanilla
1 egg, lightly beaten
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, and soak for 5 mins, then drain and 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. Ad the vanilla and the coconut milk and stir well.
Fold in the flour and cocoa and salt in with the chocolate mix and stir until combined, then gently stir in the egg.
Pour into a prepared tray and bake for 20 mins.
Cool in the tin, then turn out and cut.
NUTRITION per serve 1 brownie (20 serves)
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)
Recipe owned by: The Australian Prune Industry Association @ausprunes
Recipe developer: Fiona Walmsley
Styling: Lisa Madigan
Photography: Lean Timms