ProPoints 3
Serves: 16
Prep time: 15 min
Cook time: 30 min
Ingredients
200 g Prunes, canned in natural juice, drained, (reserve 2 tbs juice)
1 x 3 second spray(s) oil spray
100 g dark chocolate, finely chopped
1 medium egg(s), lightly beaten
150 g brown sugar
100 g cocoa powder
75 g plain flour
2 medium egg white
Instructions
1. Place prunes in a food processor with reserved prune juice and puree
until smooth.
2. Preheat oven to 180°C. Spray a 20cm square cake tin with oil. Line
base with baking paper.
3. Melt chocolate in a heat-proof bowl set over a small saucepan of
simmering water. Stir until chocolate has melted.
4. Combine prunes, egg and sugar in a large bowl. Add cocoa (reserving 1 tsp),
flour and a large pinch of salt. Gently fold through with a large metal spoon.
Add melted chocolate and stir to combine.
5. Place egg white in a large clean, dry bowl and beat, using an electric beater,
until stiff peaks form. Spoon egg whites into chocolate mixture and gently fold
through to combine.
6. Bake for 25-30 minutes or until firm to touch. Cool, then cut into 16 squares.
Serve dusted with reserved cocoa powder.
Notes
Brownies are good keepers. For best results, store in an airtight container at
room temperature for 3-4 days. They are also suitable to freeze for up to 2-3 months.