Today I’m sharing a recipe called Prune Baby Food Brownies. The name sounds a little revolting, but try the brownies anyway. They’re made in one bowl and call for either prune baby food or drained applesauce in place of any oil or butter.
Prune Baby Food Brownies aren’t entirely fat free because the recipe includes 1 egg yolk and 1/4 cup of dark chocolate chips. I can’t say these are the best low fat brownies out there because I haven’t tried every recipe, but I love regular brownies and also love these. They’re less rich than my other reduced fat brownies, and while the texture is not as chewy as normal brownies, it’s pleasant and deeply chocolaty.
The recipe calls for prune baby food, but I’ve shared this recipe with Katrina who has successfully used “prune-apple” flavor. Drained applesauce works well, and if you happen to have apple butter in the house, you could probably get away with using that, though you’ll definitely get some apple flavor in your brownies.
Prune Baby Food Alternatives
Update: I use prune baby food to avoid having to puree the prunes, but if you have stewed prunes you could remove the bits, puree them and use 6 tablespoons. You could also soak dried prunes in hot water, puree and use.
Prune Brownie Calorie Count Estimate
If you’re watching fat and calories, the calorie counting software I used says that a 1/12 serving is 142 calories and 2 grams of fat. The whole batch weighed about 21 ounces, so if you measure portions with a scale, that’s about a 1.75 ounce brownie.
Prune Baby Food Brownies
- 1 large egg
- 2 large egg whites
- 1 cup granulated sugar
- 6 tablespoons prune baby food or drained applesauce**
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso powder optional
- 1/4 teaspoon salt
- 6 tablespoons Dutch process cocoa powder
- 3/4 cup all-purpose flour (95 grams)
- 1/4 cup extra dark chocolate chips optional
- Preheat oven to 350 degrees F. Line an 8 inch square pan metal with foil and spray with cooking spray.
- Put the egg, egg whites, sugar, prune puree (or applesauce), vanilla , espresso powder and salt in a mixing bowl. With a whisk or a mixing spoon, stir well. Try not to beat any extra air into the mixture, just stir it. When mixed, add the cocoa powder and stir until blended. Stir in the flour. When flour is incorporated, stir in the chocolate chips.
- Pour into the pan and spread evenly. Hold pan about 1 ½ inches from the counter and drop it on the counter a couple of times to release any air bubbles. You probably won’t have air bubbles, but it’s kind of fun to do anyway.
- Bake on center rack for 27 minutes or until set (will still be shiny). Let cool completely, then chill if desired.