This is a brownie recipe that I have kept close by my side over the years. For me it has the perfect amount of fudginess and cakiness all at the same time. I love to add prunes to mine but you can adapt the recipe to your flavours. Try soaking your prunes in port overnight before using them is my tip to you.
300g dark chocolate
150g unsalted butter
150g Red Island Extra Virgin Olive Oil
7 eggs, room temperature
60g gluten free self-raising flour (corn works best)
400g caster sugar
1 cup of pitted prunes roughly chopped
Sea salt flakes
1.Preheat your oven to 170 degrees Celsius fan forced
2.Grease and line a 20cmx30cm slice tin with baking paper.
3.In a large pot over medium-low heat gently heat the chocolate, Red Island Extra Virgin Olive Oil and butter until the chocolate and butter is completely melted and you have a smooth liquid.
4.Meanwhile in a large mixing bowl combine the cocoa, gluten free flour, chopped prunesand sugar.
5.Remove the chocolate mixture from the heat and allow to cool slightly. When the mixture is warm but not hot to the touch, whisk in the seven eggs. You will need to vigorously whisk the mix for2-3 minutes until you have a smooth batter again. Do not let the mixture get too cold.
6.Pour the chocolate mixture into the dry ingredients and whisk thoroughly until you have a smooth batter.
7.Pour the batter into the lined slice tin, sprinkle with a pinchof sea salt flakesand bake in the oven for 27-30 minutes. The brownieshould have the slightest wobble in the centre when cooked.
8.Remove the brownie from the oven once it is cooked and allow to cool completely before placing in the fridge and allowing to cool for 3-4 hours before slicing.
9.Serve with dollop cream.