The best squidgy chocolate Brownies

July 24, 2015 12:07 pm Published by Leave your thoughts

This recipe comes courtesy of Naturally Good Food’s very own Domestic Goddess, Sandy, who uses our lovely organic ingredients to cook for a local café. We get the leftovers – wonderfully squidgy, soft and moist!

Beware: this makes a heck of a lot of Brownies!

This is a recipe where the quality of your ingredients really makes the difference. Use the best quality dark chocolate you can, the best vanilla extract and the best prunes. The prunes are the masterstroke – not only adding some real goodness to the treat, but helping to retain the moisture inside the Brownies. Where we’ve highlighted ingredients below, they’re available from Naturally Good Food.


375g unsalted butter

375g dark chocolate

6 eggs

1 tbsp vanilla extract

500g caster sugar

225g plain flour

1 tsp salt

300g chopped prunes


Preheat the oven to 180C and line a Brownie tin (approx.. 33 x 23 x 5.5cm) with foil or baking paper.

Melt the butter and chocolate together in a large, heavy saucepan. In a bowl, beat the eggs with the sugar and vanilla. Measure the flour into another bowl and add the salt.

When the chocolate mixture has cooled a little, beat in the eggs and sugar mixture, followed by the flour mixture, and finally, the chopped prunes.

Scrape into the pan. Bake for about 25 minutes. When it’s ready, the top should be pale brown and speckled, with the inside still dark, dense and squidgy. Remember that the Brownies continue to cook even when you’ve taken them from the oven, so don’t leave them in too long. Check throughout the cooking time to be on the safe side.

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This post was written by Yzanne

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