Prune & Pecan Fudge Brownies
Ingredients
- ¾ cup Mariani Pitted Prunes, chopped
- ½ cup (1 stick) unsalted butter
- 4 oz dark chocolate (60–70%), chopped
- ½ cup maple syrup (100% pure)
- ½ cup brown sugar (light or dark)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¾ cup pecans, toasted and chopped
- ¼ cup dark chocolate chips or chunks
- Flaky sea salt, for sprinkling (optional)
Instructions
- Preheat your oven to 350°F. Line an 8x8-inch square pan with parchment paper, leaving an overhang for easy lifting.
- Melt the butter and chocolate together in a heatproof bowl set over a pot of simmering water (or use the microwave in 30-second bursts). Stir until smooth. Let cool slightly.
- Whisk in the maple syrup, brown sugar, eggs, vanilla, and salt until the mixture is glossy and well combined. Sift in the cocoa powder and flour.
- Stir gently until just combined - don’t overmix.
- Fold in chopped prunes and toasted pecans. Add chocolate chips if using.
- Pour the batter into the prepared pan and spread evenly. Sprinkle with flaky salt if desired.
- Bake for 28–32 minutes, or until the center is just set and a toothpick comes out with moist crumbs (not wet batter). Don’t overbake!
- Cool completely in the pan before slicing into 16 squares.
- Serving Tip: For clean cuts, chill the brownies for 20 minutes after cooling before slicing. Store in an airtight container at room temp for up to 4 days (or refrigerate for longer shelf life.
