Chocolate Chip Brownies

Cooking Light
35 brownies (serving size: 1 brownie)


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1/3 cup Prune Purée
1/4 cup skim milk
1 tablespoon instant espresso granules
1 tablespoon vegetable oil
1 tablespoon vanilla extract
1 1/3 cups unsweetened cocoa
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
6 egg whites
2/3 cup semisweet chocolate morsels
Vegetable cooking spray


Combine the first 5 ingredients; stir well, and set aside.

Combine cocoa and next 4 ingredients (cocoa through salt); stir well, and set aside.

Combine sugar and egg whites in a large bowl; beat at high speed of a mixer 3 minutes or until mixture resembles marshmallow creme. Add Prune Puree mixture; beat at low speed until well-blended. Sprinkle flour mixture over egg white mixture, and fold in. Fold in chocolate morsels. Spread batter evenly into a 15 x 10-inch jelly-roll pan coated with cooking spray. Bake at 325° for 25 minutes or until brownies spring back when touched lightly in center. Let cool completely in pan on a wire rack.

Note: Substitute 2 tablespoons instant coffee granules for 1 tablespoon instant espresso granules, if desired.

Created date

October 2003

Nutritional Information

Calories 101
Caloriesfromfat 19 %
Fat 2.1 g
Satfat 1 g
Monofat 0.5 g
Polyfat 0.3 g
Protein 2.1 g
Carbohydrate 19.1 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 58 mg
Calcium 15 mg