It’s the perfect brownie – but you need to plan ahead if you’re going to make these brownies!
I’ve been trying to find a great chocolate brownie recipe for ages. I’ve been using Jamie Oliver’s “fifteen” Brownie recipe until a few recent soggy outcomes. I’ve had a lot of baking success after using the “Bourke St Bakery – Ultimate Baking Companion” for their Flourless Chocolate Cake, Chocolate & Raspberry Muffins and Sour Cream Buttercake with Pears & Raspberries, so I decided to have a look at their brownie recipe. Fortunately, I have had muscat soaked prunes in the fridge for a over a month now – so I could start this recipe straight away! This is one of the best brownie recipe that I have ever found and is really worth a try!
Ingredients
- 300g of prunes soaked in Muscat (for 3 days)
- 100mls of Twinings Simple black tea
- 55g of plain flour
- 40g of cocoa powder
- 1/4 teaspoon of salt
- 2 teaspoons of baking powder
- 200g of dark chocolate
- 80g of butter
- 300g of caster sugar
- 4 eggs
- 100g of light sour cream
- 150g of broken up dark chocolate pieces
Instructions
- Soak prunes in Muscat for 3 days (longer the better)
- Preheat oven to 170 degrees Celcius
- Sift flour, cocca, salt and baking powder in a bowl.
- Melt chocolate and and butter (on low in microwave), mix in sugar and cool
- Add eggs one at a time to cooled chocolate mixture
- Add in flour mixture, followed by sour cream
- Fold in chocolate pieces, gently crushed soaked prunes and tea.
- Pour into baking tin making sure chocolate pieces and prunes are evenly distributed
- Put in oven for 40 mins at 170 degrees
- Reduce heat to 150 degrees for 20 mins (or until centre feels set)
Quick Notes
You need to make sure that the chocolate and prunes are spread out when poured into the cake tin. Spaced out, they melt nicely and make the brownie rich by not overwhealming.
You need to prepare for this recipe in advance. I had the prunes soaked in muscat sitting in my fridge for over a month, but 3 days is enough. I used Peppertree Wines Muscat.
Variations
This recipe I have posted is inspired by the Bourke St Bakery Chocolate Prune Brownie. Some of the modifications included a reduced amount of chocolate, using “light” sour cream and soaking the prunes in muscat rather than the recommended brandy or cognac.
Keep in mind that a (minor) complaint I have with Bourke St Bakery recipes is the amount of sugar they recommend seems too high especially in their muffin and buttercake recipe. But in terms of baking, this is the best and gives the most consistent excellent results for deserts and would thoroughly recommend it!
