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Ingredients:

• 12oz. pitted prunes
• ½ cup dark cocoa powder
• 4 eggs, beaten
• 1/3 cup GG Bran Crispbread (very finely ground + passed thru sieve)
• 1/3 cup ground golden flax seed
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 4 tablespoons strong black coffee
• 3 teaspoons vanilla extract
• 1 12oz. bag bittersweet chocolate chips
• ½ chopped + toasted pecans (plus more for decoration on top)

Preparation Directions:

12oz. pitted prunes ½ cup dark cocoa powder 4 eggs, beaten 1/3 cup GG Bran Crispbread (very finely ground + passed thru sieve) 1/3 cup ground golden flax seed ½ teaspoon salt ¼ teaspoon baking soda 4 tablespoons strong black coffee 3 teaspoons vanilla extract 1 12oz. bag bittersweet chocolate chips ½ chopped + toasted pecans (plus more for decoration on top) 1. Heat oven to 350°F. Grease 13x9x2 baking pan. 2. In food processor puree prunes, adding a bit of hot water, until it becomes a thick paste. Add cocoa and coffee and process more. Set aside. 3. Melt half the bag of chocolate chips. Beat together prune/cocoa mixture with melted chocolate. Add eggs. Stir together ground GGs, flax, salt and baking soda; add to the chocolate mixture. Stir in vanilla, chocolate chips and nuts. 4. Spread in prepared pan. This may be difficult, so smooth out with a spatula dipped in warm water. Top with chopped pecan and chocolate bits. 5. Bake 25-30 minutes or until prownies begin to pull away from sides of pan. Let cool. Cut into bars.

Prep Time – 20 minutes
Cook Time – 20-30 minutes

Submitted by Jessica B.

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This entry was posted on Thursday, March 3rd, 2011 at 4:33 pm and is filed under Customer Submitted Recipes, Desserts, GG Bran Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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