Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by Cooking Light November 1995

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Recipe Summary

Yield:
35 brownies (serving size: 1 brownie)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

101 calories; calories from fat 19%; fat 2.1g; saturated fat 1g; mono fat 0.5g; poly fat 0.3g; protein 2.1g; carbohydrates 19.1g; fiber 0.2g; cholesterol 0mg; iron 0.9mg; sodium 58mg; calcium 15mg.
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