to make these brownies lower in fat and calories (but still moist and fudgy), we replaced some of the eggs and butter with prune puree. preheat oven to 350 degrees. line bottom and sides of an 8-inch-square baking pan with foil, leaving a 2-inch overhang. set aside. in a small saucepan, bring an inch of water to a simmer over low heat. place chocolate and butter in a medium heatproof bowl; set bowl over pan. stir occasionally until melted. remove from heat. immediately whisk in sugar, egg, egg white, prune puree, vanilla, and salt until smooth. spread batter in prepared pan. bake until top is firm (a toothpick inserted in center will come out with a few moist crumbs), about 30 minutes. let cool completely in pan. using foil, lift brownies from pan. peel off foil. using a serrated knife, cut into 16 squares.
they’re a snap to make and the results are fantastic. i’m a health nut, always on a quest to create healthier treats, and these brownies taste as good, if not better, than the ‘real thing.’ stir flour, 1/4 cup cocoa powder, sugar, and baking powder together in a bowl. whisk brown sugar, remaining 1/4 cup cocoa powder, and hot water together in a bowl until the sugar and cocoa dissolve; pour over the batter in the baking dish. the brownie part never baked, after leaving in an extra 5 minutes. next time i will spray the pan, and line it.
i use it as a pudding cake; cut the top into squares and spoon the liquid batter over the top. next time i will spray the pan, and line it. i use it as a pudding cake; cut the top into squares and spoon the liquid batter over the top. i poured on the brown sugar, cocoa and water and it didnt dissolve. i made them and just like the others, the brownie part didn’t cook at all. the flavor was ok. definitely not “as good if not better” than regular brownies.
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