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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!
- 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
- Preheat oven to 325 F.
- In large bowl, sift together flour, cocoa or carob powder, cinnamon, cream of tartar and baking soda.
- Set aside.
- In medium bowl, combine prune puree, applesauce, honey, egg whites and vanilla.
- Gently stir into flour mixture and mix until just blended.
- Do not over-mix.
- Spread mixture in 8 x 11 x 2 inch ovenproof glass baking dish or non-stick baking pan.
- I put parchment paper down on the bottom.
- Bake at 325 F.
- for 35-40 minutes, or until toothpick inserted in center comes out clean.
- Cool on wire rack for 15 minutes, and remove from pan.
- 24 Servings.
- Baking Without Fat Health Valley Foods.