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Ingredients
- 1/2 c. (1 stick) unsalted butter
- 12 ounce semisweet chocolate, broken up
- 4 x Large eggs
- 2 c. sugar
- 1/4 c. bourbon
- 2 Tbsp. instant espresso pwdr (see Note)
- 1/2 tsp salt
- 1 1/2 c. flour
- 1 1/2 c. prunes, roughly minced and tossed with 1 Tbsp. flour
Directions
- Preheat oven to 375 degrees. Grease a 9- by 13 inch baking pan and, for easier cleanup and to help get the brownies out of the pan easily, line it with foil and grease the foil. In a heavy pan, heat butter over low heat. Remove from heat and add in chocolate, stirring till chocolate melts. You may have to put the pan back on the heat briefly, but watch which chocolate doesn't burn. Let mix cold.
- Beat Large eggs briefly, then add in sugar and beat very thoroughly, till batter is thick and turns paler yellow. Add in bourbon, espresso pwdr and salt, and beat till pwdr dissolves and batter is uniformly brown. Add in chocolate mix and blend well. Add in flour and mix just till blended. Stir in prunes. Spread proportionately in pan and bake for 25 to 30 min, or possibly till a toothpick inserted in center comes out not quite clean. Remove pan from oven and let cold at least 2 hrs before cutting. If you can wait, the brownies taste best a day or possibly two after baking, when the flavors have melded.
- Note: If you cannot find espresso pwdr, you can use regular instant coffee, though it is not as strong.
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