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Double Chocolate Brownies




Source of Recipe


Martha Stewart’s Body and Soul magazine


List of Ingredients




4 ounces semisweet chocolate, broken into pieces

2 tablespoons canola oil

1 cup turbinado sugar

1 large egg

1 large egg white

1/4 cup prune puree

2 teaspoons vanilla extract

1/2 teaspoon salt

3/4 cup oat flour

1/3 cup unsweetened cocoa powder


Recipe



Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with foil, leaving a 2-inch overhang.

Combine chocolate and oil in a medium heat-proof bowl. Set bowl over a pan of simmering water; stir until chocolate has melted. Remove from heat; whisk in sugar, egg, egg white, prune puree, vanilla, and salt until smooth.

In a medium bowl, combine flour and cocoa. Stir into chocolate mixture just until incorporated.

Spread batter in prepared pan. Bake until top is firm and a toothpick inserted in center comes out with a few moist crumbs, 40 to 45 minutes. Cool completely in pan. Using foil, lift brownies from pan. Peel off foil. Using a serrated knife, cut into 12 rectangles.

Makes 12 brownies

Per serving: 201 calories; 3 g protein; 6 g fat; 32 g carb.