• 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

1. 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.)
2. 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.
3. Immediately whisk in sugar, eggs, prune puree, vanilla and salt until smooth.
4. In a medium bowl, sift together flour and cocoa. Stir into chocolate mixture until just incorporated.
5. 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.
6. 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

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!