This week California Prunes were kind enough to send me some samples of their delicious, juice prunes. They came individually wrapped which I thought was a bit quirky and great if you just wanted one at a time but a bit of a faff if you wanted more than one.
The prunes themselves really are tasty, they are large, succulent and just not the same as the ones I normally get from the supermarket. Extra special prunes indeed!
I was sent a Chocolate Brownie recipe with the prunes, which really tickled my fancy as I have been fancying making chocolate brownies for a while. They aren’t something we make often as they are a bit of a treat, but being pregnant I am definitely feeling the need for a bit more chocolate in my life right now! So I set about adapting the recipe to make it gluten and wheat free and also reduced the chocolate and sugar in it. Making your own brownies means you can regulate the amount of sugar, butter and chocolate that goes in, so they are healthier than a bought version 😉
- 60g butter
- 2 eggs
- 100g dark chocolate
- 100g rice flour
- 1 tsp baking powder
- 75g prune puree
- 75-100ml water
- Melt the chocolate and butter. I did this in the microwave carefully, but you can do this over a pan of hot water.
- Sieve the flour and baking powder into a mixing bowl.
- Make the prune puree by blending 100g prunes in a food processor with 50ml water.
- Add the eggs and prune puree to the flour.
- Now add the melted chocolate mixture and water to loosen it.
- Spoon into a greased and lined tin and bake for 30-35 minutes at Gas Mark 4.
Could you use a date puree instead of the prune puree?
Absolutely that should be fine.
Hi Emma, plain flour should work perfectly well, enjoy 🙂
Hi Priya
Do you know if it would be possible to substitute normal plain wheat flour or wholemeal flour for the rice flour?