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If you like your brownies soft and chewy, then youll love this recipes secret ingredient (sshhh its prune baby food!) that keeps them moist and sweet. Whats more, the prune purée binds to the flour and sugar in the same way a fat would, meaning you only need half the margarine called for in traditional brownie recipes.
- Preheat oven to 350F. Line 9×9-inch baking pan with foil or parchment paper, and coat with cooking spray.
- Melt chocolate and margarine in double boiler, or in heatproof bowl in microwave on medium power. Whisk in sugar and prune purée.
- Combine flour and baking powder in large bowl. Fold flour mixture into chocolate mixture. Add vanilla. Spread batter in prepared pan, and bake 20 to 25 minutes, or until top looks dry and brownie is just beginning to pull away from sides of pan.
- Cool in pan. Unmold, and cut into 1×1-inch squares. Sift cocoa powder over half of brownies. Sprinkle confectioners’ sugar over remaining brownies. Store in airtight container.
- Serving Size Makes 24 brownies
- Calories 170
- Carbohydrate Content 33 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 2 g
- Protein Content 2 g
- Saturated Fat Content 2 g
- Sodium Content 120 mg
- Sugar Content 22 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g