Cooking with Rena Lee

Yield:12

INGREDIENTS:

2 oz	unsweetened pitted dates, chopped
2 oz	dried prunes, chopped
6 tbsp	unsweetened apple juice
4	medium eggs, beaten
10 1/2 oz	dark brown sugar
1 tsp	vanilla extract
4 tbsp	low-fat drinking chocolate powder, plus extra for dusting
2 tbsp	cocoa powder
6 oz	all-purpose flour
2 oz	dark chocolate chips
	FOR THE FROSTING
4 oz	confectioner's sugar
1-2 tsp	water
1 tsp	vanilla extract

DIRECTIONS:

Preheat the oven to 350`F. Grease and line a 7 x 11in cake pan with baking parchment. Place the dates and prunes in a small saucepan and add the apple juice. Bring to a boil, cover, and simmer for 10 minutes, until soft.
Beat to form a smooth paste, then set aside to cool.
Place the cooked fruit in a mixing bowl and stir in the eggs, sugar, and vanilla extract. Sift in 4 tbsp of chocolate powder, the cocoa, and the flour, and fold in, along with the chocolate chips, until well incorporated.
Spoon the mixture into the prepared pan and smooth over the top. Bake for 25-30 minutes until firm to the touch or until a toothpick inserted into the center of the cake comes out clean.
Cut into 12 bars and cool in the pan for 10 minutes. Transfer the brownies to a wire rack to cool completely.
To make the frosting, sift the sugar into a bowl and mix with enough water and the vanilla extract to form a soft, but not too runny, frosting.
Drizzle the frosting over the chocolate brownies and allow to set. Dust with the extra chocolate powder just before serving.