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.