To make prune puree, blend prunes and water together in a food processor for 3-5 minutes, until extremely smooth.

Preheat oven to 300°F (150°C). Line 8x8” pan with foil or parchment and spray with cooking spray.

In a large bowl, whisk together flour, cocoa powder, baking powder, salt, and orange zest.

In a separate bowl, combine melted butter, eggs, vanilla, prune puree, orange juice, and brown sugar and whisk well to integrate.

Add dry mixture into wet mixture and mix until just incorporated.

Pour batter into a prepared baking pan and spread into an even layer.

Bake 15-19 minutes (15 for fudgy, 19 for cakey).

Allow to cool completely in the pan, sitting for 2-3 hours at room temperature

Once cooled, add chocolate layer (see below) and any desired toppings.

Cool in the fridge for an hour to set before cutting. Use a sharp knife to cut into squares.

Melt butter in a saucepan over medium heat.

Add chocolate and stir constantly until melted, about 5 minutes. (Or melt in the microwave, stirring in 20 second intervals.)

Once smooth, pour over the cooled brownies and spread evenly to edges. Finish with additional orange zest and sprinkles if desired.