Yield: 20 brownies
|3 ounces||Unsweetened chocolate, cut|
|...into 1-inch pieces|
|½ cup||Prune puree or bottled prune|
|¼ cup||Low-fat milk (1%)|
|1 cup||Cake flour, sifted|
|3 tablespoons||Unsweetened cocoa powder|
CUTTING FAT WITH PRUNES: ½ cup butter = ½ cup prune puree.
We've substituted prune puree for all the butter.
1. Preheat oven to 375ø. Coat a 9 x 9 x 2-inch baking pan with nonstick cooking spray.
2. Melt chocolate, stirring occasionally, in top of double boiler over simmering water. Remove the top of the double boiler from heat.
3. Beat together melted chocolate, prune puree, egg whites, sugar, salt, milk and vanilla in a bowl until thoroughly blended. Sift in flour and cocoa powder; stir to combine. Spread batter evenly in prepared pan.
4. Bake 30 to 35 minutes until springy to touch. Cool in pan. Cut in twenty 1-½ inch squares.
PER BROWNIE SQUARE: 134 cal (20% from fat), 2g prot, 3g fat, 28g carb, 134mg sod, 0mg chol.
Submitted By JANIE YOUNG On 02-17-95