Nothing beets this combination of classic flavorings brought together in these divine, bittersweet chocolate brownies. Serve them as a treat, or dessert with a scoop of vanilla ice cream for your dinner party.
5 ½ oz. pitted prunes
2 tablespoons of Brandy or Armagnac
¼ cup freshly brewed Espresso
6 tablespoons unsalted butter
6 oz. dark chocolate, broken into pieces
generous ¾ cup sugar
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
an 8-inch square cake pan lined with parchment paper
Roughly chop the prunes into bite-size pieces and put in a bowl. Pour over the brandy and espresso, cover, and let soak overnight.
Preheat the oven to 350 ° F.
Put the butter and chocolate in heatproof bowl set over a pan of simmering water. Heat gently, stirring, until melted. Make sure the bowl does not touch the water. Remove from the heat and let cool for about 5 minutes.
Stir the sugar into the chocolate mixture, then beat in the eggs, one at a time. Sift over the flour and cocoa powder and fold in, then fold in the prunes and any remaining soaking liquid (there should be less than tablespoonful).
Pour the mixture into the prepare cake pan and bake for 20-25 minutes until firm to the touch and lightly speckled on top. Let cool in the pan, then cut into 16 squares and serve.
Makes 16 brownies
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