Lite chocolate brownie
Makes 15 squares
- Place prunes and water in a small saucepan and simmer until prunes are very tender and liquid has mostly reduced, stirring until the prunes break up into a purée. Remove mixture to cool.
- Heat oven to 160 degrees C fan bake. Line a 17cm x 27cm slice tin with nonstick baking paper, leaving an overhang on all sides. Place coarsely chopped chocolate and coffee in a bowl over a saucepan of gently simmering water or microwave to melt. Stir until smooth, then combine with prune mixture.
- Place eggs, sugar and vanilla in a bowl and whisk with an electric mixer until thick and pale. Fold in chocolate prune mixture. Sift flour, baking soda and cocoa powder together and gently fold into chocolate mixture, to just incorporate dry ingredients.
- Spread mixture into prepared slice tin. Bake for 45 minutes or until a skewer inserted in the centre comes out moist but clean. Remove to cool in tin before lifting out. Peel off baking paper and slice to serve.
Tip: The prune mixture gives this lite brownie a lovely chewy texture and replaces any need for butter in this recipe.
Tip: When folding in the dry ingredients, the aim is to mix just enough to incorporate the dry ingredients without knocking out the air that has been whisked into the egg mixture. It's this air that helps the brownie to rise when cooked, giving a light result.