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January 12, 2013

After the failed recipe of last week and another one that I didn’t really care for, I was wondering if my cooking mojo was gone out the window with 2012. I was feeling like I needed a win so I turned to Martha Stewart. So far she’s never failed me and she came through beautifully again.  You have to like really moist fudgy brownies and be willing to go out on a little limb with a non-traditional ingredient.  That rarely stops me as just last night I went skipping in to Mike asking “where can I buy unpasteurized goat milk?”  It’s a story for another time, I’ll just say that my husband sat there unfazed (he’s used to these kinds of questions).  Given that, the idea of making brownies with pureed prunes sounded like fun to me.

These aren’t your mom’s brownies and while they’re good, they won’t replace my go-to traditional brownie.  But, they have a great flavor and if you’re hell-bent on chocolate and want to cut a few fats or calories, these will give you the chocolate fix you’re looking for.  Plus, no one will ever guess what the secret ingredient is.  These brownies wouldn’t be hurt by a sprinkle of powdered sugar or the addition of walnuts.

Guilt-free brownies
with minor adaption from Everyday Food, January/February 2005

4 ounces semi sweet chocolate, broken into pieces
2 tablespoons unsalted butter
1 cup sugar
1 large egg, plus 1 large egg white
1 container (2.5 ounces) prune puree (1/4 cup) – look in the baby food aisle
2 teaspoons vanilla extract
1/2 teaspoon salt
3/4 cup all-purpose flour, (spooned and leveled)
1/3 cup unsweetened cocoa powder

Preheat oven to 350F. Line bottom and sides of an 8-inch-square baking pan with foil, leaving a 2-inch overhang.   Spray with non-stick spray and set aside.

Place chocolate and butter in a medium microwave safe bowl and microwave at 50% power in 15 – 20 second increments, stirring between each, until the chocolate is almost completely melted. Continue stirring and use the residual heat to finish melting the chocolate.

Immediately whisk in sugar, egg, egg white, prune puree, vanilla, and salt until smooth.

In a medium bowl, sift together flour and cocoa. Stir into chocolate mixture just until incorporated.

Spread batter in prepared pan. Bake until top is firm (a toothpick inserted in center will come out with a few moist crumbs), about 30 – 40 minutes.  Let cool completely in pan.  Using foil, lift brownies from pan.  Remove the foil and using a serrated knife, cut into 16 squares.

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