1 cup prunes
enough warm water to make a cup
1/4 cup melted butter
1/2 cup Kahlúa or other coffee-flavored liqueur
3 Tbsp packed brown sugar
1/4 cup oat flour
1/4 cup corn starch or tapioca starch
1 cup cocoa
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1 cup roughly chopped pecans
Preheat oven to 350 degrees F. Grease a 9-inch square pan.
Fill measuring cup to the 1 cup mark with prunes. Next, pour warm
water in in over fruit to the 1 cup mark. Puree in a food processor. Add eggs, melted butter, Kahlúa and sugar into food processor and mix until everything is well combined.
In a bowl, sift together flour, starch, cocoa, salt, baking powder and baking soda. Blend wet and dry ingredients together and then fold in the nuts.
Spread into the prepared baking pan and bake for about 30-35 min - until the sides start to pull away from the pan, and center springs back when touched.
Allow to cool for about 10 minutes. Prick top of brownies all over
with a toothpick, then sprinkle another 1-3 Tbsp of Kahlúa on top.