Using Dried Plum Puree and Prune Juice Concentrate in brownies creates a chewy, chocolaty texture with 50% less butter and 17% less cane sugar. Adding almond flour helps make up for lost bulk while maintaining a soft crumb. For a gluten-free version, use gluten-free flour. No xanthan gum is needed in the blend to hold the brownies together. For more on baking with prunes, see Getting Started: Using Sunsweet Ingredients in Baking.
Yield: Sixteen [5-cm / 2-inch] square brownies
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
Heat the oven to 350F [180C]. Butter a 20-cm [8-in] square baking pan and line with parchment paper.
In a microwavable bowl, melt the butter on medium power. Mix the butter with the sugar, dried plum puree, prune juice concentrate, water, and vanilla until smooth. Stir in the cocoa powder and salt. Break the eggs up with a whisk or fork. With a rubber spatula, gently mix the eggs into the cocoa powder batter until incorporated.
In a small bowl, whisk together the flour, almond flour, and baking powder. Gently mix the flour into the batter until smooth.
Pour the batter into the prepared pan, ensuring it is evenly distributed. Bake until the top is set and the center is still a little soft but not runny, about 28 minutes. Cool completely before cutting into 16 squares.