California Prune Brownie with Prune ganache

This recipe was created by pastry chef Michelle Dahdah of 10Tation Catering

Servings: 24 bite size


  • California Prunes: 115 g
  • sugar: 115 g
  • flour: 90 g
  • cocoa powder: 60g
  • icing sugar: 55 g
  • dark chocolate: 60 g
  • kosher salt: 0.5 g
  • eggs: 70g
  • neutral oil: 70g
  • water: 21 g

Prune Ganache

  • 35% cream: 100 g
  • California Prunes: 100 g
  • white chocolate: 100 g


  1. Warm prunes in a 350°F oven for 6 minutes until soft.
  2. Once warm and soft beat them using a paddle attachment in a stand mixer until a paste forms. Or, blend them with a food processor.
  3. Meanwhile, mix all dry ingredients together.
  4. Mix together dry ingredients, prunes and wet ingredients until a homogeneous mixture is achieved.
  5. Place on a parchment lined baking sheet and bake at 325°F for 45 minutes rotating half way.
  6. Remove from oven, cool to room temperature, then freezer.
  7. Cut into 3cm x 3cm squares.

Prune Ganache

  1. Melt white chocolate on a double boiler over medium heat stirring occasionally.
  2. Meanwhile, boil together the cream and prunes until prunes are soft.
  3. Using a blender or immersion blender, puree cream and prunes until a paste is formed.
  4. Add melted chocolate and mix again.
  5. Transfer to a container and cover with plastic wrap and refrigerate.
  6. To serve place contents in a piping bag and pipe onto the brownie. For a lighter texture, whip contents with a whisk attachment until light and fluffy. *Careful not to over whip.

*This recipe with produce extra.

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