Prep 20 mins
Cook 50 mins
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.
- 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
- 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.
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 Lekvar Prune Plum Filling or (Apricot) ). Made for Fall 2009 PAC.
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.