- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 20 min
- Yield: 12 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 274
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 4 g
- Sugar
- 24 g
- Protein
- 6 g
- Cholesterol
- 38 mg
- Sodium
- 156 mg
- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 20 min
- Yield: 12 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 274
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 4 g
- Sugar
- 24 g
- Protein
- 6 g
- Cholesterol
- 38 mg
- Sodium
- 156 mg
Ingredients
Directions
- Preheat the oven to 325 degrees F. Grease an 8-by-8-inch pan with butter. Cut a piece of parchment to hang over 2 sides of the pan.
- Mix together the butter and almond butter by hand in a large mixing bowl. Beat the eggs in a small bowl, then add them to the butter mixture. Mix in the sugar, prune puree and vanilla.
- Whisk together the cocoa powder, flour and salt in a separate bowl. Gently stir the flour mixture into the wet ingredients. Mix by hand just until combined; do not over-mix. Stir in the chocolate chips and walnuts. Pour the batter into the prepared pan. Sprinkle with the flaky sea salt.
- Bake until a toothpick inserted in the middle of the brownies comes out clean, about 30 minutes. Remove to a wire rack to cool, and then cut into squares.
