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Chocolate and Prune Brownies




Source of Recipe


Internet


List of Ingredients




2 oz dark chocolate (75% cocoa solids)
2 oz pitted Pruneaux d' Agen, chopped
2 fl oz armagnac
2 oz skin on almonds
4 oz butter
2 large eggs, beaten
8 oz demerara sugar
2 oz plain flour
1 tsp baking powder
¼ tsp salt


Recipe




Soak the chopped prunes in the armagnac overnight.

Preheat the oven to 180 C Gas 4. Chop the almonds roughly, place on a baking sheet and toast in the oven for eight minutes only.

Lightly grease a 10" x 6" x 1" non stick baking pan and line it with parchment paper.

While the nuts are toasting put the chocolate( chopped) and butter together in a heatproof bowl fitted over a saucepan of barely simmering water. Make sure the bowl is not touching the water.Allow the chocolate to melt- this will take about 5 minutes, then remove from the heat.

Beat until smooth then add all the other ingredients including the prunes and armagnac and stir until well blended.

Spread the mixture into the prepared tin and bake in the centre of the oven for 30 minutes or until slightly springy in the centre. Leave to cool for ten minutes then cut into squared and cool on a wire rack.