Martha Stewart's Guilt-Free Brownies
photo by Outta Here
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Yields:
-
16 brownies
- Serves:
- 16
ingredients
- 4 ounces semisweet chocolate, broken into pieces
- 2 tablespoons unsalted butter
- 1 cup sugar
- 1 large egg
- 1 large egg white
- 1⁄4 cup prune puree
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon salt
- 3⁄4 cup all-purpose flour (spooned and leveled)
- 1⁄3 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.
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Reviews
-
These brownies really baked up nicely. The lack of baking powder and baking soda had me needlessly concerned. These brownies have a great appearance and texture. BTW, I did top with miniature semi-sweet morsels for appearances sake, thereby nicely adding the guilt back into the brownies. Thank you for posting.