Easy Double-Chocolate Brownies

double-chocolate brownies
Photo: Kirsten Strecker
Prep Time:
20 mins
Total Time:
1 hrs 5 mins
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.


  • 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

  • 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.

Related Articles