When it comes to brownies, opt for dark chocolate, which has some health benefits. Up the health factor by replacing some fat with prune puree and add walnuts for healthy omega-3 fatty acids and vitamin E.
Prep Time: 25 Min
Cook Time: 45 Min
Ready In: 1 Hr 10 Min
Servings: 16 brownies
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted, plus additional for brushing
- 2 eggs, lightly beaten
- 1/4 cup prune puree*
- 5 ounces dark chocolate (70% cacao), roughly chopped
- 1/2 cup toasted walnuts, roughly chopped
- Heat oven to 350 degrees. Line an 8x8-inch baking pan with foil, leaving a 2-inch overhang. Lightly brush with butter or spray with vegetable oil spray.
- Combine the cocoa, flour, sugar and salt in a bowl. Whisk to blend.
- In a large bowl, whisk the butter, eggs and prune puree together. Add the dry ingredients and stir just to combine. Do not overmix. Fold in the dark chocolate and walnuts.
- Spread into the prepared pan. Bake for 45 minutes or until set. Use the foil to remove the brownies to a cooling rack. Cool before cutting into sixteen 2x2-inch brownies.
* Note: To make prune puree, blend a few pitted prunes with a bit of water until you get a pasty consistency—or buy baby food prunes.
Amount per brownie: Calories: 110; Total Fat: 8 g; Sodium: 135 mg; Carbohydrate: 13 g; Fiber: 2 g; Protein, 3 g.
Recipe courtesy of Tina Ruggiero, MS, RD, LD, The Truly Healthy Family Cookbook.