Food & Cooking Recipes Dessert & Treats Recipes Brownie Recipes Easy Double-Chocolate Brownies Be the first to rate & review! 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 March 23, 2021 Print Rate It Share Share Tweet Pin Email Photo: Kirsten Strecker Prep Time: 20 mins Total Time: 1 hrs 5 mins Yield: 12 brownies Prune purée, available in the condiment section of the supermarket, replaces some of the fat in these double chocolate fudgy brownies and lends a depth of flavor. Ingredients 4 ounces semisweet chocolate, broken into pieces 2 tablespoons canola oil 1 cup turbinado sugar 1 large egg 1 large egg white ¼ cup prune puree 2 teaspoons vanilla extract ½ teaspoon salt ¾ cup oat flour 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. 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. Rate it Print