Chocolate and Prune Brownies (15)

At a rather late stage in life i realised that one needs at least one good recipe for Brownies to hand and probably more. This is the recipe i would use for more special occasions and are from Delia Smith’s ” How to Cook: Book Two”. You can of course leave out the Armagnac for everyday eating.

Chocolate and Prune Brownies (15)
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Chocolate and Prune Brownies (15)
Print Recipe
Ingredients
Servings:
Instructions
  1. The night before you are going to make the brownies soak the chopped Prunes in the Armagnac.
  2. Lightly grease a non stick baking tin measuring 25 cm by 15 cm and 2.5 cm deep. Line it with parchment paper. Preheat the oven to 180 C, 350 F, Gas 4.
  3. Chop the almonds coarsely then place on a baking sheet and toast in the oven for 8 minutes- no longer!
  4. While the almonds are toasting put the chocolate and butter together in a heatproof bowl fitted over a saucepan of barely simmering water, making sure the bowl does not touch the water. Allow the chocolate to melt then remove from the heat and beat until smooth.
  5. Stir in all the other ingredients, including the prunes and the Armagnac, until well blended.
  6. Spread the mixture into the prepared tin and bake on the centre shelf for 30 minutes, Leave to cool for 10 minutes before cutting into squares and transferring to a wire rack.
  7. Serve warm as a dessert, perhaps with cream or mascarpone, or cold on their own.
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