| 1/3
cup unsweetened cocoa powder
2/3 cup unbleached
all-purpose flour
2/3 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking
powder
1/8 teaspoon salt
2 egg whites
1 teaspoon dry instant
coffee dissolved in 1/3 cup boiling water
1/3 cup fat free skim
milk
1 jar (2 1/2 ounces)
baby-food pureed prunes
1 1/2 teaspoons vanilla
extract
Confectioners sugar for
dusting, optional
Directions: Preheat the
oven to 350 degrees F. Spray an 8" x 8" inch
pan with non-stick vegetable cooking spray and set
aside. Sift the cocoa powder into a large mixing bowl.
Add the flour, sugar, baking soda, baking powder and
salt. Mix well. In another bowl, combine the dissolved
coffee, milk, prunes, vanilla and egg whites. Mix well.
Add the liquid
ingredients to the dry ingredients and mix well.
Pour the batter into the
prepared pan and bake in the preheated oven for about 30
minutes or until a knife inserted in the center comes
out clean.
Allow the brownies to
cool in the pan on a rack for 10 minutes and then invert
it onto a serving plate. Allow the brownies to cool
completely before cutting them into 16 squares. Dust the
tops of the brownies with confectioners sugar if
desired. Makes 16 brownies.
Nutritional facts: 60
calories, 2 g protein, 14 g carbohydrates, 0 g fat, 0 mg
cholesterol, 95 mg sodium. Fat free skim milk was used
for nutritional analysis. |
