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Chocolate Chip Brownies

Yield 35 brownies (serving size: 1 brownie)

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

  3. 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.

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