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Double-Chocolate Brownies

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    Prune puree, available in the condiment section of the supermarket, replaces some of the fat in these fudgy brownies.
    Per serving: 201 calories; 3 g protein; 6 g fat; 32 g carb.
    Body+Soul, November/December 2005
    • Yield Makes 12 brownies
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    Ingredients

    • 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

    Directions

    1. Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with foil, leaving a 2-inch overhang.
    2. 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.
    3. In a medium bowl, combine flour and cocoa. Stir into chocolate mixture just until incorporated.
    4. 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.

    Recipe Reviews

    • wl90
      15 Sep, 2008

      comments are good

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