The secret to the incredible texture of these brownies is the prune puree. The prune puree also provides a rich, creamy texture. You'll swear it tastes like there's butter in this recipe, but there isn't. Good brownies and since they are fat free I decided to frost them with a little bit of butter-frosting. Instead of honey in the cake, I used 3/4 cup of pure maple syrup and the rest honey. I'm a Canadian what can I say, maple syrup for me all the way!
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Units: US | Metric
- 1 1/2 cups whole wheat pastry flour (sold in health food stores)
- 1/3 cup unsweetened cocoa powder or 1/3 cup carob powder
- 1 teaspoon cinnamon
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 2 (2 1/2 ounce) jars prune baby food, puree
- 1/4 cup unsweetened applesauce
- 1 cup honey, plus
- 3 tablespoons honey
- 2 egg whites, lightly beaten
- 1 1/2 teaspoons vanilla
- 1Preheat oven to 325 F.
- 2In large bowl, sift together flour, cocoa or carob powder, cinnamon, cream of tartar and baking soda.
- 3Set aside.
- 4In medium bowl, combine prune puree, applesauce, honey, egg whites and vanilla.
- 5Gently stir into flour mixture and mix until just blended.
- 6Do not over-mix.
- 7Spread mixture in 8 x 11 x 2 inch ovenproof glass baking dish or non-stick baking pan.
- 8I put parchment paper down on the bottom.
- 9Bake at 325 F.
- 10for 35-40 minutes, or until toothpick inserted in center comes out clean.
- 11Cool on wire rack for 15 minutes, and remove from pan.
- 1224 Servings.
- 13Baking Without Fat Health Valley Foods.
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Nutritional Facts for Brownies (fat and Dairy Free)
Serving Size: 1 (37 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 86.9
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 32.2 mg
- Total Carbohydrate 21.4 g
- Dietary Fiber 1.4 g
- Sugars 14.7 g
- Protein 1.6 g