There is no point pretending that brownies are a nutritional powerhouse. They’re not. But using fruit helps reduce the amount of refined sugar. And let’s face it, we all want a treat from time to time.
Ingredients
- 1 cup of prunes in syrup, drained and pitted
- 4½ oz (125 g) dark chocolate
- 2 egg whites
- 0.66 cup all-purpose flour, sifted
- 1 cup granulated sugar
- pinch of salt
- ½ tsp vanilla extract
- 1¾ oz (50 g) pecans, chopped
- confectioners’ sugar, for dusting
How to Make It
- Preheat the oven to 400°F (200°C). Grease and line the base of a 7 in (18 cm) square shallow cake pan with nonstick baking parchment.
- Place the prunes in a food processor and blend to make a smooth purée. Transfer to a large mixing bowl.
- Break the chocolate into a heatproof bowl and place over a saucepan of simmering water. Stir occasionally until melted. Remove from the heat and allow to cool slightly.
- Beat the egg whites until stiff, then beat the melted chocolate, flour, sugar, salt, and vanilla extract into the prune purée and mix well. Stir in the nuts. Fold in the egg whites.
- Transfer the mixture into the prepared pan and bake for about 25–30 minutes, or until firm to the touch. Leave in the pan to cool for 5 minutes, then transfer to a wire rack to cool completely.
- Cut into nine squares and dust with confectioners’ sugar.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 176 kcal Calories from Fat: 72 kcal |
|
% Daily Value*
|
| Total Fat 8 g 23% |
Saturated Fat 2.5 g 13% |
Trans Fat 0.0 g |
Sodium 0.2 mg 0% |
carbohydrates 20 g 15% |
Dietary Fiber 2 g 5% |
Sugars 14 g 16% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |