Low fat fudgy brownies
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Unsweetened chocolate; cut in 1\" pc. |
| ½ | cup | Prune puree |
| 3 | larges | Egg whites |
| 1 | cup | Sugar |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| ½ | cup | Unbleached flour |
| ¼ | cup | Walnuts; chopped (opt) |
Directions
Preheat oven to 350F. Lightly oil an 8" square baking pan.
Place chocolate in heat-proof bowl. Set over low heat in small skillet containing ½" simmering water. Stir occasionally, just until chocolate is melted. Remove from heat; set aside.
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" squares. Makes 16 brownies.
NOTES : For prune puree: In food processor or blender, chop 1-⅓ cups pitted prunes. With machine running, add ½ cup water. Puree, stopping to scrape sides, until mixture resembles smooth paste, about 5 minutes.
Recipe by: January 1997 Vegetarian Times Converted by MM_Buster v2.0l.