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Ingredients

100g dark chocolate, coarsely chopped
2 eggs, lightly whisked
160ml (2/3 cup) pure maple syrup
140ml extra virgin olive oil or virgin coconut oil, melted
1 teaspoon vanilla essence
115g (3/4 cup) plain flour
35g (1/3 cup) NESTLÉ BAKERS' CHOICE Cocoa
40g (1/3 cup) almond meal
70g (1/3 cup) pitted prunes, chopped
60g (1/2 cup) chopped walnuts

Method

Step 1 Preheat oven to 170C/150C fan forced. Grease a 20cm square pan and line with baking paper.
Step 2 Place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir occasionally until melted. Set aside to cool slightly.
Step 3 Place the eggs, maple syrup, coconut oil and vanilla essence in a bowl. Whisk until combined. Whisk in melted chocolate until well combined.
Step 4 Combine the flour, cocoa and almond meal in a separate bowl, stirring well to break up lumps. Fold egg mixture through flour mixture until just combined. Add the prunes and half the walnuts. Reserve remaining walnuts. Stir to combine.
Step 5 Pour mixture into prepared pan. Sprinkle over reserved walnuts. Bake for 20 minutes or until just firm. Set aside to cool. Cut into 16 squares.

Light walnut and chocolate brownies

How to make Light walnut and chocolate brownies

Ingredients

Method