Prep 0 mins
Cook 0 mins
- 4 ounces unsweetened chocolate
- 1⁄2 cup prune puree
- 3 large egg whites
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1⁄2 cup flour
- 1⁄4 cup walnuts, chopped
- Preheat oven to 350 F.
- Coat an 8-inch square baking pan with nonstick cooking spray; set aside. Cut chocolate into pieces and place in heat-proof bowl.
- Set over low heat in small skillet containing 1/2-inch simmering water.
- Sir occasionally until chocolate is just melted.
- Remove from heat; set aside. in mixer bowl combine all ingredients except flour and walnuts, beat to blend thoroughly.
- Mix in flour.
- Spread batter in prepared pan and sprinkle with walnuts.
- Bake about 30 minutes until springy to the touch about 2 inches around edges.
- Cool on rack.
- Cut into squares.
- NOTE; can substitute jarred baby food prunes (approx 2 2/12 oz jars)
These brownies are nice & sweet & incredibly moist & chewy! My only complaint is that you can REALLY taste the prunes - I pureed my own so I don't know if that had something to do with it or not. But, they are so good, I'm gonna try again with baby food prunes & see if that's better.
These were fabulous! I reduced the salt to 1/2 tsp and I also added 1/4 tsp baking powder just because. I baked them for the whole 30 minutes and they came out just like the title says: dense and fudgy! I actually prefer the taste and texture to the regular brownies. No one will know they are low-fat! I made them for my nursing professor who is on a diet. :)
These were great! Perfect for my chocoholic husband who has to follow a low fat diet. I made them just as the recipe stated, and they came out great. Thanks for posting Mirj!