For the recipe Reduced Fat Chocolate Brownies
|100 g||Dried Prunes (4 oz) chopped|
|about 7 ½ ml||Water (1 ½ tsp) warm|
|90 ml||Unsweetened Apple Juice (6 tbsp)|
|175 g||Dr. Oetker Fine Cooks Dark Chocolate (6 oz)|
|Medium Eggs x 4 beaten|
|300 g||Dark Brown Sugar (10 oz)|
|150 g||Plain Flour (5 oz)|
|75 g||Icing Sugar (3 oz)|
|3 ml||Dr. Oetker Madagascan Vanilla Extract (2-3 drops)|
|about ½ g||Dr. Oetker Chocolatey Strands|
Preheat the oven to 170°C (150°C Fan, Gas Mark 3). Grease and line an 18 x 28cm (7 x 11inch) oblong cake tin.
Put the prunes and apple juice in a saucepan. Bring to the boil, cover and simmer for 10 minutes, stirring occasionally, until soft.
Remove from the heat; break the Chocolate into pieces and add to the prunes. Mix well and set aside to melt.
Put the chocolate prune mixture in a bowl and beat in the eggs and sugar. Sift the flour into the mixture and fold in until well incorporated. Spoon into the tin, smooth over the top and bake for about 25 mins until firm to the touch or a skewer inserted into the centre comes out clean.
Cut into 15 squares and leave to cool in the tin for 10 minutes then transfer to a wire rack.
When ready to serve, sift the icing sugar into a bowl and add a few drops of Vanilla Extract. Add sufficient water to make a soft icing. Drizzle lightly over each brownie and sprinkle with Chocolatey Strands. Allow to set for a few minutes before serving.
1 serving = 74g
|Per serving||Per 100g/ ml|