Brownies with Almonds and Prunes
Baking and Desserts • American
Description
The recipe is designed for a baking tray with an approximate area of 9x13 inches.
Ingredients
- Pitted Wild Apricots 0 oz
- Armagnac 0 fl oz
- Butter 5 oz
- Peeled chestnuts 0 oz
- Chocolate eggs 2 pieces
- Wheat Flour 0 oz
- Brown Sugar 10 oz
- Baking Powder 1 teaspoon
- Salt ¼ teaspoon
- 70% Dark Chocolate 0 oz
Step-by-Step Guide
Step 1
Soak the prunes in Armagnac and preferably leave them overnight (the longer they steep, the better).
Step 2
Chop the peeled almonds (you can buy unpeeled ones and place them in boiling water to easily peel them), then roast them in a dry skillet for 5 minutes.
Step 3
Whisk together the eggs, flour, sugar (the recipe calls for brown demerara sugar, but white sugar can also be used), baking powder, and salt.
Step 4
Melt the chocolate and butter in a double boiler; once everything is melted, remove it from heat, mix well, and add the sugar, almonds, prunes soaked in Armagnac, and all the other ingredients—this will create a fairly liquid mixture. Pour it into the baking dish and bake at 340°F (340 degrees Fahrenheit) for 30 minutes.
Step 5
Remove from the oven and cut into pieces.
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