Too often chocolate is targeted at children. This dark, chewy, brandy-soaked prune chocolate brownie recipe, however, is not. Soak the prunes in the brandy at least a day ahead, more if you have the time. You can replace the prunes with toasted nuts like hazelnuts or almonds, but the brandy and prunes give it that extra chewy and moist quality that make it satisfying to have just one. We adults need to consider these things.
Brandy, prune and chocolate brownies1 cup pitted prunes, halved 200 ml brandy 1/3 cup plain flour 40 g cocoa 2 teaspoons baking powder 300 g good-quality dark chocolate (at least 55% cocoa) 75 g unsalted butter 1 1/2 cups caster sugar 4 eggs 150 g sour cream
Soak the prunes in the brandy overnight in the fridge, or leave for a couple of days.
Preheat oven to 180C. Grease a 23.5cm square tin, with 4cm sides and line the base with baking paper. Sift the flour, cocoa and baking powder in a medium bowl.
Meanwhile, melt the chocolate, butter and sugar in a stainless steel bowl over a saucepan of simmering water, being careful not to let the base of the bowl touch the water. Stir until the chocolate is melted, about 10 minutes. The mixture should be soft and almost fudgy in appearance. Set aside and allow to cool.
Beat the chocolate mixture with a wooden spoon, adding one egg at a time and beating well between each addition. Add the flour mixture, combine, then add the sour cream and prunes, drained, and mix together lightly.
Spoon the mixture into the prepared tin and bake for 50 minutes. Test the brownies are ready by pressing the top lightly with your finger. It should be soft without being runny – it will firm up as it cools. Use a hot knife to cut into squares when cool and have with a nice cup of tea, like a proper adult. Makes 20.