Рецепт Maggie Beer's Chocolate Brownies

by Cakelaw

Here’s one from the archives - Maggie Beer’s Chocolate Brownies, from The Cook and The Chef.  I made these in January last year for a work morning tea and just never quite got around to posting them. They are very good though, so I am posting about them now. These brownies contain prunes, which makes them extra moist and fudgy. You can easily make them gluten free by using a gluten free flour mix (which is what I did). Maggie topped her brownies with ganache, but I skipped it - the brownies are already quite rich. To make these brownies, you will need: 170g butter40g cocoa100g chopped dark chocolate3 eggs, lightly beaten350g brown sugar150g pitted prunes120g self raising flourPinch of salt Preheat your oven to 180 degrees Celsius and grease and line a 20cm square cake tin.Sift the flour, salt and cocoa together into a large bowl, and mix in the sugar.  Melt the chocolate and butter together in a double boiler, then fold into the dry ingredients. Fold the eggs through the batter. Place the prunes in the bottom of the cake tin, and scrape the batter over the top of the prunes, and spread evenly with a palette knife. Bake the brownies for 30-45 minutes or until just tacky on top.  Allow the brownies to cool in the tin on a wire rack before slicing and serving.