Saturday, February 20, 2021

Maggie Beer's Chocolate Brownies

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 butter
40g cocoa
100g chopped dark chocolate
3 eggs, lightly beaten
350g brown sugar
150g pitted prunes
120g self raising flour
Pinch 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.


Johanna GGG said...

That is impressive to remember these brownies well after a year! But I also think that as you had them not long before lockdown they were probably all the more special - sound lovely

Cakelaw said...

Hi Johanna, I put the photo in a draft post and it sat there - for 12 months! I have quite a few others that have languished because I can’t be bothered posting them. I have become an Instagram fan because it is so quick and easy to post.