Guilt Free Brownies
INGREDIENTS
- Cooking Time: 30
- Servings: 16
- Preparation Time: 20
- 4 oz semisweet chocolate, broken into pieces
- 2 TBS unsalted butter
- 1 cup sugar
- 1 large egg, plus 1 large egg white
- 1 (2.5 oz) container prune puree (1/4 cup)
- 2 tsp vanilla extract
- 1/2 tsp salt
- 3/4 cup all-purpose flour (spooned and leveled)
- 1/3 cup unsweetened cocoa powder
DIRECTIONS
- Preheat oven to 350 degrees F. Line bottom and sides of 9x9 pan with foil, leaving a 2-inch overhang. Set aside. (I haven't decided whether to spray the foil with non-stick cooking spray or not. Further tests are needed.)
- In a small saucepan bring an inch of water to a simmer over low heat. Place chocolate and butter into a medium heat-proof bowl; set bowl over pan. Stir occasionally until melted. Remove from heat.
- Immediately whisk in sugar, eggs, prune puree, vanilla and salt until smooth.
- In a medium bowl, sift together flour and cocoa. Stir into chocolate mixture until just incorporated.
- Spread batter into prepared pan. Bake until top is firm (a toothpick inserted in the center will come out with a few moist crumbs,) about 30 minutes. Let cool completely in pan.
- Using foil, lift brownies from pan. Turn over and peel off foil from the back of the brownies (spraying the foil may make this step easier; I haven't tried yet.) Using a serrated knife, cut into 16 squares. 140 calories
RECIPE BACKSTORY
Ok, so I like these, but they may not be your cup of tea if you are looking for a really chocolatey, rich brownie. I like them because they are not as sweet as your everyday brownie; just don't come crying to me that they aren't fudgy enough. Hello, they're called guilt free for a reason!