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Light walnut and chocolate brownies
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Prunes enhance sweetness, provide fiber, and boost antioxidants in brownies.
Ingredients:
  • 100g dark chocolate, coarsely chopped
  • 2 eggs, lightly whisked
  • 160ml (2/3 cup) pure maple syrup
  • 140ml extra virgin olive oil or virgin coconut oil, melted
  • 4.40 gm vanilla essence
  • 115g (3/4 cup) plain flour
  • 35g (1/3 cup) cocoa powder
  • 40g (1/3 cup) almond meal
  • 70g (1/3 cup) pitted prunes, chopped
  • 60g (1/2 cup) chopped walnuts
Instructions:
  • Preheat your oven to 170C/150C fan forced. Grease a 20cm square pan and line it with baking paper for easy cleanup.
  • Melt the chocolate in a heatproof bowl over simmering water, ensuring the bowl doesn’t touch the water. Stir with a metal spoon until smooth. Let it cool slightly before using.
  • Combine the eggs, maple syrup, coconut oil, and vanilla essence in a bowl. Whisk until smooth. Then, whisk in the melted chocolate until fully incorporated.
  • In a separate bowl, whisk together the flour, cocoa, and almond meal until smooth. Gently fold in the egg mixture until just combined. Add the prunes and half of the walnuts, saving the rest for later. Stir until well combined.
  • Transfer the mixture into the prepared pan. Sprinkle the reserved walnuts over the top. Bake for 20 minutes, or until it sets. Let it cool, then slice into 16 squares.

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