A special Brownie recipe from Nigel Slater for the festive season.
Ingredients
- 250 g soft prunes stoned
- 75 ml Armagnac
- 250 g caster sugar
- 200 g butter
- 250 g chocolate
- 3 large eggs plus an extra yolk
- 65 g plain flour
- 55 g cocoa powder
- 1 lvl tsp baking powder
Servings:
Instructions
- Set the oven at 180C/gas mark 4.Line a 21cm square baking tin with baking parchment.
- Cut each prune in half and put in a bowl. Pour over the armagnac and leave for 30 minutes.
- Put the caster sugar and butter in the bowl of a food mixer and beat thoroughly till pale and creamy. Snap the chocolate into pieces and put them in a small heatproof bowl balancing over a small pan of simmering water.
- Leave the chocolate to melt, avoiding the temptation to stir. Take care the chocolate doesn’t get too hot.
- As soon as the chocolate is liquid, turn off the heat. Break the eggs into a bowl and add the extra yolk. Beat them lightly with a fork.
- Sift the flour, cocoa and baking powder together and set aside.
- Add the beaten egg to the butter and sugar mixture, then, with the mixer on low speed, pour in the melted chocolate. Stop the machine.
- Add the chopped prunes, drained of any excess liquid, and then fold in the dry ingredients. Take care not to over-mix, or your brownie will be flat and heavy.
- Scrape the mixture into the prepared cake tin and bake for 30 minutes. Remove from the oven and leave to cool before slicing into (at least) 12.
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