I have been experimenting with new brownie recipes and put this one together. It is a little lower in fat because of the prunes and full of fibre. Of course it is still gluten free too. I think they are delicious and the longer you soak the prunes in the espresso the stronger the coffee taste. This is the fourth version of brownies that I have on Everydaycook and I hope you enjoy making them. With Christmas around the corner they would make a great present wrapped in a nice box.
300 grams Dark Chocolate (choose the best you can find, the highest cocoa value)
150 grams of unsalted butter
4 large eggs
1 1/3 cup of pitted prunes
strong espresso coffee (not instant) enough to cover the prunes
1 cup of castor sugar
1 cup of gluten free flour
1 1/2 cups of almond meal
Preheat the oven to 180 degrees. Prepare the baking tin with baking paper. Make a good strong espresso and pour this over the pitted prunes and leave for a few hours. As I said the longer you leave them standing in the espresso the stronger the coffee flavour. When ready, pop into a blender and pulse until a smooth paste.
Melt chocolate and butter in the microwave or over double boiler until runny and set aside to cool a little. Beat eggs and sugar until thick and stir in the chocolate mixture. Add the blended espresso prunes. Add the almond meal and gluten free flour. When mixture is well combined spread into the baking pan and bake for 30 minutes (my oven is hot so I take them out after 25 mins). Take from the oven and put in the fridge to cool. Best left overnight. Cut and serve when cooled.
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