Easy Double-Chocolate Brownies
Prune puree, available in the condiment section of the supermarket, replaces some of the fat in these fudgy brownies and lends a depth of flavor.
- Total Time:
- Yield: Makes 12 brownies
Photography: Kirsten Strecker
Source: Body+Soul, November/December 2005
- 4 ounces semisweet chocolate, broken into pieces
- 2 tablespoons canola oil
- 1 cup turbinado sugar
- 1 large egg
- 1 large egg white
- 1/4 cup prune puree
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3/4 cup oat flour
- 1/3 cup unsweetened cocoa powder
Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with foil, leaving a 2-inch overhang.
Combine chocolate and oil in a medium heat-proof bowl. Set bowl over a pan of simmering water; stir until chocolate has melted. Remove from heat; whisk in sugar, egg, egg white, prune puree, vanilla, and salt until smooth.
In a medium bowl, combine flour and cocoa. Stir into chocolate mixture just until incorporated.
Spread batter in prepared pan. Bake until top is firm and a toothpick inserted in center comes out with a few moist crumbs, 40 to 45 minutes. Cool completely in pan. Using foil, lift brownies from pan. Peel off foil. Using a serrated knife, cut into 12 rectangles.