Brownie with almonds and prunes
6 servings
60 minutes
Brownies with almonds and prunes are an exquisite dessert that combines American culinary traditions with refined European notes. The rich taste of dark chocolate pairs perfectly with crunchy pieces of roasted almonds, while the Armagnac-soaked prunes add richness and depth to the aroma. This dessert has a soft, moist texture where the sweetness of brown sugar is balanced by a light bitterness of cocoa. Brownies are perfect as a standalone treat or as an accompaniment to morning coffee or an evening glass of strong drink. They make an excellent choice for special occasions or cozy tea times, immersing you in an atmosphere of warmth and pleasure. The history of brownies dates back to the 19th century when American pastry chefs first created this dessert — since then it has remained a favorite treat for millions.
1
Soak the prunes in cognac and preferably leave them overnight (the longer they infuse, the better).
- Pitted prunes: 50 g
- Armagnac: 55 ml
2
Blanched almonds (you can buy unblanched and put them in boiling water to easily peel), chop into pieces (not small), and roast in a pan without oil for 5 minutes.
- Peeled almonds: 50 g
3
Beat the eggs, flour, sugar (the recipe calls for brown demerara (I buy Mistral), but white can also be used), baking powder, salt.
- Chicken egg: 2 pieces
- Wheat flour: 50 g
- Brown sugar: 225 g
- Baking powder: 1 teaspoon
- Salt: 0.3 teaspoon
4
Melt chocolate and butter in a water bath; once everything is melted, remove, mix well, and add sugar, almonds, prunes in armagnac, and all other ingredients — it results in a fairly liquid substance. Pour into a mold and bake at 170 degrees for 30 minutes.
- Dark chocolate 70%: 50 g
- Butter: 110 g
- Brown sugar: 225 g
- Peeled almonds: 50 g
- Pitted prunes: 50 g
- Armagnac: 55 ml
- Chicken egg: 2 pieces
- Wheat flour: 50 g
- Baking powder: 1 teaspoon
- Salt: 0.3 teaspoon
5
Take out and cut into pieces.