Rich, fudgy, and surprisingly decadent, these brownies prove you don’t need butter or oil to enjoy a chocolate treat. Made with cocoa, prune puree, and a hint of coffee, they’re moist, flavorful, and completely fat-free.
Ingredients:
- 1/3 cup cocoa powder
- 2/3 cup all-purpose flour
- 2/3 cup sugar
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/3 cup boiling water
- 1 tsp instant coffee
- 1/3 cup fat-free milk
- 1 jar (2 1/2 oz) prune baby food
- 2 egg whites
- 1 1/2 tsp vanilla extract
Directions:
Heat your oven to 350 °F (175 °C) and lightly grease an 8×8-inch pan. In a large bowl, combine the cocoa powder, flour, sugar, baking soda, baking powder, and salt. Mix thoroughly and set aside.
In a medium bowl, stir the instant coffee into the boiling water until dissolved. Add the milk, prune puree, egg whites, and vanilla extract, mixing until smooth. Pour the wet mixture into the dry ingredients and fold gently until fully incorporated.
Transfer the batter into the prepared pan and bake for about 30 minutes, or until a toothpick comes out clean from the center. Let the brownies cool in the pan for 10 minutes, then turn them out onto a cutting board to cool completely. Slice into squares and, if desired, dust lightly with confectioners’ sugar before serving.
