Line an 8-inch square cake pan with parchment paper, set aside.

In a small saucepan, melt the butter over low-medium low heat. As the butter melts it will sputter and foam. As it cooks down the foaming will subside and the butter will begin to brown. Remove from the heat and allow to cool for 5 minutes.

Combine the prunes, dates, cocoa powder, maple syrup, almonds, and slightly cooled browned butter in a food processor fitted with the "S" blade. Process for 4-5 minutes or until well combined. You may notice the moisture in the food processor is steaming and warm at this point; that is normal.

If there are any white flecks of almonds remaining add another tablespoon of cocoa powder and blend again until they disappear.

Add the raisins and walnuts, and process for another 1-2 minutes to combine.

Transfer the mixture to the prepared pan and place a second sheet of parchment on top. Use your hands to work the brownie "batter" into the corners of the pan. Smooth your hand using pressure along the top piece of parchment to create a flat, even surface.

Remove the top piece of parchment. There may be a little liquid pooling on top of the brownies in areas at this point from the brown butter and maple, it is normal and will soak back in just leave it there.

Place the pan of brownies into the refrigerator and chill for 2 hours or until firm.

Remove the brownies from the tin. Dust the top of the brownies with a bit of sifted cocoa powder then slice and serve.

Stored covered, in the fridge, these healthy brownies will keep for up to 3 weeks.