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Double Chocolate Brownies




Source of Recipe


Martha Stewart


Recipe Introduction


Prune puree, available in the condiment section of the supermarket, replaces some of the fat in these fudgy brownies.
Per serving: 201 calories; 3 g protein; 6 g fat; 32 g carb.


List of Ingredients




Makes 12 brownies

* 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

Directions

1. Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with foil, leaving a 2-inch overhang.
2. 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.
3. In a medium bowl, combine flour and cocoa. Stir into chocolate mixture just until incorporated.
4. 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.



Recipe