150g dark chocolate, chopped
1 cup pitted prunes, chopped
1/2 cup cocoa powder
2 small zucchini, grated
3/4 cup wholemeal plain flour
3/4 cup plain flour
1/4 cup caster sugar
1/3 cup milk
3/4 cup light-flavoured extra virgin olive oil
1 1/2 tablespoons vanilla extract
1 ripe avocado
Preheat oven to 170C/150C fan-forced. Grease a 20cm (base) square cake pan. Line base and sides with baking paper, extending paper 2cm above edges of pan on all sides.
Place chocolate, 3/4 cup prunes and 1/3 cup water in a small saucepan over low heat. Cook, stirring, for 4 to 5 minutes or until chocolate is melted. Cool for 5 minutes.
Set aside 1 tablespoon cocoa powder. Squeeze any excess moisture from zucchini. Place zucchini, flours, sugar and remaining cocoa in a bowl. Stir to combine. Whisk eggs, milk, oil and 1 tablespoon vanilla in a jug. Add to zucchini mixture with melted chocolate mixture. Stir well to combine.
Spread mixture into prepared pan. Bake for 20 to 25 minutes or until just firm to touch and a skewer inserted into the centre of brownie comes out with moist crumbs clinging. Cool brownie completely in pan.
Meanwhile, place remaining prunes and ¼ cup water in a small saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer for 3 to 4 minutes or until prunes have softened. Cool completely.
Place avocado and prune mixture in a small food processor. Add remaining vanilla and reserved cocoa. Process, scraping down sides, until smooth and creamy. Remove brownie from pan. Spread with frosting. Cut brownie into 16 squares. Serve.