Food & Cooking Recipes Dessert & Treats Recipes Brownie Recipes Guilt-Free Brownies 3.5 (127) 34 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 2, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 50 mins Yield: 16 To make these brownies lower in fat and calories (but still moist and fudgy), we replaced some of the eggs and butter with prune puree. Ingredients 4 ounces semisweet chocolate, broken into pieces 2 tablespoons unsalted butter 1 cup sugar 1 large egg, plus 1 large egg white 1 container (2.5 ounces) prune puree (¼ cup) 2 teaspoons vanilla extract ½ teaspoon salt ¾ cup all-purpose flour, (spooned and leveled) ⅓ cup unsweetened cocoa powder Directions Preheat oven to 350 degrees. Line bottom and sides of an 8-inch-square baking pan with foil, leaving a 2-inch overhang. Set aside. In a small saucepan, bring an inch of water to a simmer over low heat. Place chocolate and butter in a medium heatproof bowl; set bowl over pan. Stir occasionally until melted. Remove from heat. Immediately whisk in sugar, egg, egg white, prune puree, vanilla, and salt until smooth. In a medium bowl, sift together flour and cocoa. Stir into chocolate mixture just until incorporated. Spread batter in prepared pan. Bake until top is firm (a toothpick inserted in center will come out with a few moist crumbs), about 30 minutes. Let cool completely in pan. Using foil, lift brownies from pan. Peel off foil. Using a serrated knife, cut into 16 squares. Cook's Notes Look for the puree in the baby-food or baking section at the grocery store. Rate it Print