This recipe for Double-Chocolate Brownies came in the form of an insert in a pack of Martha Stewart treat boxes. It’s been a while since I’ve used the treat boxes, but I still make Martha’s Double-Chocolate Brownies when I’m in the mood for really chewy, sturdy, brownies. These brownies are a little different. They’re “wholesome” in that they are made brownies with ground oats, prune puree, semisweet chocolate and oil. I wouldn’t call them “healthy” brownies, but the ingredients are less rich.
They do live up to their name in that they are extremely chocolatey and just as satisfying as a traditional brownies. As for substitutions, I’ve substituted brown sugar for the turbinado and I usually grind my own oats in a food processor or Nutribullet to make oat flour. For the prune puree, I use prune baby food.
I’ll post a new photo of these soon.
Wholesome Double Chocolate Brownies
- 4 ounces semisweet chocolate chopped
- 2 tablespoons canola oil
- 1 cup turbinado sugar or other sugar
- 1 large egg
- 1 egg white
- ¼ cup prune puree or prune baby food
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 3/4 cup oat flour
- 1/3 cup unsweetened cocoa powder
- Preheat the oven to 350 degrees F. Line an 8 inch pan with foil and grease bottom only.
- Combine chocolate and oil in a medium heat-proof bowl. Set bowl over a pan of simmering water; stir until chocolate has melted. You can also do this directly over very low heat, just be careful not to burn the chocolate. Remove from heat; whisk in sugar, egg, egg white, prune puree, vanilla, and salt until smooth.
- In a medium bowl, combine flour and cocoa. Stir into chocolate mixture just until incorporated.
- Spread batter in prepared pan. Bake until top is firm and a toothpick inserted in center comes out with a few moist crumbs, 40 to 45 minutes. Cool completely in pan. Using foil, lift brownies from pan. Peel off foil. Using a serrated knife, cut into 12 rectangles.