Prune Peanut Butter Brownies

Pureé Sun-Maid Whole Pitted Prunes and hot water in a food processor until smooth. Set aside.

Preheat the oven to 325°F. Prepare an 8x8 baking pan with non-stick spray, and then line it with parchment paper, making sure to leave enough overhang to lift the brownies out. Spray parchment with non-stick spray as well.

Set up a water bath using a 3 qt. saucepan and about 3-4” of water. Bring to a simmer. Set the glass bowl on top. Carefully whisk together the chocolate and oil. Remove from heat.

Whisk in prune pureé, sugar, eggs, and vanilla.

Using a spatula, carefully fold in flour, baking powder, and salt. Fold in Sun-Maid Chocolate Yogurt Covered Raisins. Evenly spread batter into prepared pan.

Microwave peanut butter in a small glass bowl for 15-20 seconds until softened. Spoon dollops of peanut butter onto the brownie batter and use a skewer or knife to swirl.

Bake for 40 minutes. Use a clean skewer to test for doneness. Let cool fully before removing brownies by lifting the parchment paper sling. Cut into 16 pieces.