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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.

Body+Soul, November/December 2005

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Credit: Kirsten Strecker

Recipe Summary test

prep:
20 mins
total:
1 hr 5 mins
Yield:
Makes 12 brownies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with foil, leaving a 2-inch overhang.

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  • 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.

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