Dark Rum Walnut Brownies
Bittersweet dark nutty fruity chocolaty bliss! These slightly cakey brownies are much healthier than your average brownie, as they're made with natural whole ingredients.
Combine the following and mix well. (Quick and easy to do in a good blender or food processor.)
1 1/2 c prune/raisin fruit puree (this can also include other dry fruit like dates and apricots)
2 Tbsp melted butter (or vegetable oil)
1/4 c dark rum (1/3 c if you like it rum-ier)
2 Tbsp sucanat or brown sugar
2 Tbsp honey
*1/3 c Dutch-processed cocoa
*1/3 c regular raw cocoa
Optional: 1 tsp finely grated zest from an orange or lemon
*If you want to use all raw cocoa, I recommend adding 1 - 2 Tbsp more sweetener, as raw cocoa is more bitter than the Dutch.
2/3 c fine whole spelt flour (or wheat)
1/2 tsp each: salt, baking powder
1/4 tps baking soda
Mix wet and dry ingredients, then mix in:
1 c roughly chopped walnuts
3-4 squares of chopped semi-sweet baker's chocolate
-->or 90-120g of chopped dark chocolate
-->or 1/3 to 2/3 c dark chocolate chips
Spread into a generously buttered or well oiled medium-sized pan and
bake at 350 for about 30 min - until the sides start to pull away from
the pan, and center springs back when touched.