Egg-free brownies

Makes: 36 squares

Preparation time: 10 minutes

Baking time: 30 minutes

Oven temperature: 180°C

• 250ml (80g) cocoa powder

• 375ml (205g) cups flour

• 15ml baking powder

• 135ml (125g) butter or margarine, softened

• 250ml (215g) brown sugar

• 250ml puréed prunes (baby food) or apple sauce

• 10ml vanilla extract

• 300ml milk

• 60g pecan nuts, roughly chopped, plus extra to garnish

• 60g chocolate or carob chips

1 Mix the cocoa, flour and baking powder together in a bowl and set aside.

2 Mix the remaining ingredients, except the pecan nuts and chocolate chips, together in a separate bowl. Stir well to combine thoroughly.

3 Add the dry mixture to the wet and stir until just combined. Stir in the nuts and half the chocolate chips.

4 Pour the batter into a greased and lined 23cm square baking tin. Sprinkle the remaining chocolate chips over the batter and bake in a preheated oven for 25 to 30 minutes. The edges must pull away slightly from the sides of the tin.

5 Place the baking tin on a wire rack and leave the brownies to cool completely in the tin before you cut them into 3cm squares. Garnish with chopped nuts.