Recipe by MechaFusion
To make these brownies lower in fat and calories (but still moist and fudgy), some of the eggs and butter were replaced with prune puree. Helpful hint: Look for the puree in the baby-food or baking section at the grocery store.
Top Review by Outta Here
These are very rich tasting, with the two types of chocolate, but just a tad on the dry side. I will make them again, though, and cut baking time down. I used homemade prune puree ( ~Rita~'s Recipe #54692 ). Made for Fall 2009 PAC.
- 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 See How It's Made
- 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.