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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!
Units: US | Metric
Serving Size: 1 (37 g)
Servings Per Recipe: 24