New This Month

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.

  • Prep:
  • 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


  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.

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