Chestnut & Prune Brownies – version 2

“I WILL PERFECT A GRAIN-FREE, DAIRY-FREE, PROCESSED-SUGAR FREE BROWNIE RECIPE!!!”

Do you think if I say it over and over again it will come true?

Earlier this year over the long Easter weekend I experimented with a new recipe and came up with these Chestnut and Prune Chocolate Brownies.

Not entirely convinced that these could give Borough Market a run for their money, last weekend I decided to have another go.   I seem to have used quite different ingredients and quantities with this altered recipe, but the end result came out quite similar.  I really like these, but having tasted lots (!) of artisan brownies I know I could still do better.  This time round I Increased the prunes, as was aiming for a gooey-texture, used some coconut palm sugar, thinking it would work like the traditional brownie use of Muscovado. Erm –  almost….

You may notice I’ve used two new ingredients to Cucina Ceri on this post – Coconut Palm Sugar & Coconut Manna (coconut butter).  Coconut Palm sugar is a relatively new product to the market, and claims to have a far lower GI than even raw honey.  I will be experimenting more with it in the future.  Coconut Manna is a deliciously creamy coconut butter which I really enjoy just eating out of the jar – it seemed a shame to waste the flavours hidden within this recipe – I think next time I’ll just go back to coconut oil.

I also added dollop of COYO with a dusting of cocoa powder to serve up.

Result:  A dense, sweet brownie, with plenty of room for perfection.


Ingredients (makes 16 mini brownies)

  • 125g dried prunes, soaked in boiled water for at least 30 mins, then blended
  • 1.5 cups chestnut flour
  • 1/2 cup ground almonds
  • 1/4 cup unsweetened cocoa powder
  • 2 Tablespoons of coconut palm sugar
  • 2 eggs
  • 1/4 cup coconut manna (slightly melted)
  • 1/4 cup Kara coconut milk

Method

  • Prepare the prunes in advance
  • Pre-heat oven to 160 degrees Celcius (Fan)
  • In a bowl mix the chestnut flour with the ground almonds, cocoa powder and coconut palm sugar.
  • Pour in the blended prunes, whisk in the eggs, add the coconut manna, then coconut milk to loosen the batter.  Spoon into a  square lined baking tin.
  • Bake in the oven for 28 mins, remove, cool on a baking tray then slice into bite-sized pieces.
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2 thoughts on “Chestnut & Prune Brownies – version 2

  1. Pingback: Chestnut Flour & Apple Cake | Cucina Ceri

  2. Pingback: Giveaway: Italian Chestnut Flour | Natural Kitchen Adventures

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