Prune & Pecan Fudge Brownies
Ingredients
- ¾ cup Mariani Pitted Prunes, finely chopped (about 130 g)
- ½ cup unsalted butter (1 stick / 113 g)
- 4 oz dark chocolate 60–70%, chopped (113 g)
- ½ cup pure maple syrup (120 ml)
- ⅓ cup light or dark brown sugar (65 g)
- 2 large eggs
- 1 tsp vanilla extract (5 ml)
- ½ tsp fine sea salt
- ½ cup all-purpose flour (64 g)
- ⅓ cup Dutch-process cocoa powder (35 g)
- ¾ cup pecans, toasted and chopped (75 g)
- ¼ cup dark chocolate chips or chunks (45 g), optional
- Flaky sea salt, for finishing, optional
Instructions
- Heat the oven to 350°F (175°C). Line an 8 x 8 in (20 x 20 cm) pan with parchment, leaving an overhang for lifting.
- Set the butter and chopped chocolate in a heatproof bowl over barely simmering water (or microwave in short bursts). Stir until fully melted and smooth. Cool 3–4 minutes.
- Toast pecans in a dry skillet over medium heat 3–5 minutes until fragrant. Cool and chop.
- Stir the maple syrup and brown sugar into the lukewarm chocolate. Stir in vanilla and salt.
- Add eggs and stir gently with a spatula just until combined to keep the crumb fudgy.
- Sift flour and cocoa over the bowl and fold just until no dry spots remain.
- Fold in the chopped prunes, toasted pecans, and chocolate chips (if using). Scrape the batter into the pan and sprinkle lightly with flaky sea salt if you like.
- Bake 26–30 minutes, until edges are set and the center has a slight wobble and a tester shows moist crumbs.
- Cool completely in the pan. For clean cuts, chill 20–30 minutes, then lift out and slice into 16 squares.
- Little extra: Stir 1 tsp instant espresso powder into the cocoa for deeper chocolate flavor without extra sweetness. Store airtight up to 4 days at room temperature or refrigerate for a denser bite.
