Low-Fat Fudgy Brownies
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




4 ounces unsweetened chocolate, cut into 1-inch pieces
1/2 cup prune puree
butter
3 large egg whites
1 cup sugar
1 teaspoon salt
1 teaspoon vanilla
1/2 cup unbleached flour
1/4 cup chopped walnuts, (optional)
 cups pitted prunes
1/2 cup water

Preparation

1 Preheat oven to 350 degrees. Lightly oil 8-inch square baking pan. 2 Place chocolate in heat-proof bowl. Set over low heat in small skillet containing 1/2 inch simmering water. Stir occasionally, just until chocolate is melted. Remove from heat; set aside. 3 In mixer bowl combine all ingredients except flour and walnuts. Beat to blend thoroughly. Mix in flour. Spread batter in prepared pan; sprinkle with walnuts. Bake until center top of brownies springs back to the touch, about 30 minutes. Cool on rack. Cut into 2-inch squares. 4 Makes 16 brownies. 5 Prune puree: In food processor or blender, chop 1 1/3 cups pitted prunes. With motor running, add 1/2 cup water. Puree, stopping to scrape sides, until mixture resembles smooth paste, about minutes.

About


This recipe was developed by the California Prune Board. Prune puree adds texture and moisture without adding fat. The brownies are best the first day but to keep them moist, store in an airtight container.