You might have heard that baking with Prune Purée allows you to replace some of the fat and sugar in your favorite recipes, but did you know that you can also use Prune Purée in place of eggs? You’d never guess that our friend James Collier’s delicious homemade brownie recipe happens to be vegan, too!
6 oz unsweetened chocolate
1/2 cup California extra virgin olive oil
2 cups light brown sugar
10 oz California prune purée
1 1/2 cups all-purpose flour
1 TBSP baking powder
1/4 cup cocoa powder
2 tsp vanilla extract
Flaky sea salt, for garnish
Preheat the oven to 350° F. Line a 9×9-inch baking pan with parchment paper, then lightly grease with cooking spray or a wipe of olive oil.
Using a double boiler, melt the chocolate and olive oil. Whisk in the sugar and prune purée and mix until dissolved.
Sift the flour, baking powder, and cocoa powder into a large bowl. Gently fold in the chocolate and prune mixture, then add the vanilla.
Spread the batter in the prepared pan, sprinkle with flaky sea salt, and bake 20-25 minutes, or until the top starts to look dry and the brownies are just beginning to pull away from the sides of the pan.
Cool in the pan. Remove, then cut the brownies into 3-inch squares and serve!
Prep time: 5 minutes
Yields: 1 cup
16 ounces pitted California prunes
1/2 cup hot water
Combine the prunes and water in a blender. Pulse to combine, then blend until smooth, pourable consistency forms, scraping the sides if necessary.
Store the purée in an airtight container in the fridge for up to 4 weeks.
Serving Suggestion: If chocolate + prunes are one of your favorite flavor pairings, be sure to try our Chocolate Covered Prune Fudge Cake!