Dark Chocolate, Prune & Walnut Brownie

Cherie Lyden, founder of award-winning Coeliac Australia accredited gluten-free bakery Wholegreen Bakery’s grown up dark chocolate brownies, with prunes and walnuts, that also happen to be grain and dairy free.  The addition of pureed sweet potato gives the batter both a delightful sweetness and soft texture and would be the perfect indulgent dessert for dark chocolate lovers.

Makes 20 Brownies - grain free, dairy free

6 large (360g) eggs

2 ⅔ cups (350g) panela or coconut sugar

1 ¼ cups (285g) sweet potato, cooked and pureed

2 cups (425g) sunflower oil

¼ cup (60ml) espresso coffee

½ cup (100g) coconut flour

⅓ cup (75g) cocoa powder

1 tablespoon (12g) baking soda

1 teaspoon (3g) ground cinnamon

1 teaspoon (5g) salt

1 cup (125g) chocolate drops/chips

1 cup (200g) walnuts, chopped

1 ½ cups (375g) prunes, chopped

Preheat the oven to 190℃ /375℉ (170℃ /325℉ fan-forced) with the oven rack. Positioned in the middle of the oven.

Grease and line a 30cm x 40cm x 3cm tin.

Whisk the eggs and sugar on high in a Smeg stand mixer until pale, light and fluffy.

In the meantime, sift all your dry ingredients into a large bowl and put to one side.

On low speed, add the oil in a steady stream, then mix for 1 minute. Add the sweet potato and continue to mix until well combined.

Change the whisk to the stiff beater and add the sifted dry ingredients. Mix on low speed until combined.

Slowly add the chopped chocolate,  walnuts  and prunes. Mix until combined.

Pour into the prepared tin and smooth out with a spatula.

Bake in the preheated oven for 20 minutes, then rotate and bake for another 10 with the oven vent open (if possible).

Cool.  Slice and serve.

Storage

Refrigerate for 5 days or seal and freeze for up to 1 month.  This brownie won’t go rock hard in the freezer and can be sliced neatly whilst semi frozen. Each slice takes 10 minutes to thaw.

Photography: Ben Dearnley

Food stylist: Vanessa Austin