Fudgy Brownies
Using Dried Plum Puree and Prune Juice Concentrate in brownies creates a chewy, chocolaty texture with less butter and cane sugar.
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Cooking tools:
- Oven
- Baking pan
- Parchment paper
- Microwavable bowl
- Microwave
- Pastry brush
- Spatula
- Whisk
- Fork
- Mixing bowl
- Measuring cup
- Measuring spoon
- Kitchen scale
- Cooling rack
- Chef's knife
- Cutting board
Ingredients
- 250 g / 1 1/4 cups cane sugar
- 60 g / 1/4 cup unsalted butter
- 34 g / 2 tablespoons Dried Plum Puree
- 20 g / 1 tablespoon Prune Juice Concentrate
- 15 g / 1 tablespoon water
- 60 g / 3/4 cup Dutch-process cocoa powder
- 5 g / 1 teaspoon vanilla extract
- 2 g / 1/2 teaspoon salt
- 165 g / 3 large eggs
- 105 g / all-purpose flour (or gluten-free flour, see note above)
- 25 g / 3 tablespoons almond flour
- 2 g / 1/2 teaspoon baking powder
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