Chocolate and Prune Brownies


Prunes and chocolate are, for me, a heavenly partnership, especially if soaked in Armagnac.

The Delia Online Cookery School: In our Chocolate Cakes lesson, Delia shows how to melt chocolate. Just press the recipe image to watch.

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This recipe is from Delia's Vegetarian Collection, Delia's Complete How to Cook. Makes 15. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe

  • method
  • Ingredients


Begin this the night before you are going to make the brownies by soaking the chopped prunes in the Armagnac.

The next day start by pre-heating the oven to gas mark 4, 350°F (180°C), then chop the almonds roughly, place them on a baking sheet and toast them in the oven for 8 minutes. Please use a timer here, or you'll be throwing burnt nuts away all day. (You can watchhow to do this in our Cookery School Video on this page).

While the almonds are toasting, put the chocolate and butter together in a heatproof bowl fitted over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Allow the chocolate to melt - 4-5 minutes - remove it from the heat, then beat till smooth. (Delia shows how to melt chocolate in our Chocolate Cakes Cookery School video here).

Next, stir in the other ingredients, including the prunes and Armagnac, until well blended.

Now spread the mixture into the prepared tin and bake on the centre shelf for 30 minutes, or until slightly springy in the centre, then leave it to cool for 10 minutes before cutting into squares and transferring to a wire rack.


Pre-heat the oven to gas mark 4, 350°F (180°C)

Using a fan-assisted oven? Click here


You will also need a non-stick baking tin measuring 10 x 6 inches (25.5 x 15 cm) and 1 inch (2.5 cm) deep, lightly greased and lined with silicone paper (baking parchment).

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