a picture of sliced brownies on a layer of greaseproof paper

Chocolate and Prune Brownies

Makes 15. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe

Vegetarian

This recipe is from Delia's Vegetarian Collection, Delia's Complete How to Cook.

Prunes and chocolate are, for me, a heavenly partnership, especially if soaked in Armagnac.

The Delia Online Cookery School: In our Chocolate Cakes lesson, Delia shows how to melt chocolate. Just press the recipe image to watch.

Got a question on Delia's recipes? Ask Lindsey

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Making the Chocolate and Prune Brownies without the Armagnac

Asked by: Simon01

Delia's Chocolate & Prune Brownies Hello Lindsey. I want to make these but without the Armagnac. What can I soak the prunes in that is non alchoholic or should I make one of the other brownies? Thank you. Eileen

Answered by Lindsey: Hello Eileen, How about tea or even black coffee if you like it. Kind regards Lindsey

Method

Begin this the night before you are going to make the brownies by soaking the chopped prunes in the Armagnac.

The next day start by pre-heating the oven to gas mark 4, 350°F (180°C), then chop the almonds roughly, place them on a baking sheet and toast them in the oven for 8 minutes. Please use a timer here, or you'll be throwing burnt nuts away all day. (You can watch how to do this in our Cookery School Video on this page).

While the almonds are toasting, put the chocolate and butter together in a heatproof bowl fitted over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Allow the chocolate to melt - 4-5 minutes - remove it from the heat, then beat till smooth.

Next, stir in the other ingredients, including the prunes and Armagnac, until well blended.

Now spread the mixture into the prepared tin and bake on the centre shelf for 30 minutes, or until slightly springy in the centre, then leave it to cool for 10 minutes before cutting into squares and transferring to a wire rack.

Ingredients

50g dark chocolate (75 per cent cocoa solids), broken into pieces

50g pitted pruneaux d‘Agen, chopped and soaked overnight in Armagnac

55ml Armagnac

50g skin-on Almonds

110g butter

2 large eggs, beaten

225g demerara sugar

50g plain flour

1 teaspoon baking powder

¼ teaspoon salt

Equipment

You will also need a non-stick baking tin measuring 10 x 6 inches (25.5 x 15 cm) and 1 inch (2.5 cm) deep, lightly greased and lined with silicone paper (baking parchment).