"To make these brownies lower in fat and calories (but still moist and fudgy), we replaced some of the eggs and butter with prune puree...."
INGREDIENTS
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4 ounces semisweet chocolate, broken into pieces
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2 tablespoons unsalted butter
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1 cup sugar
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1 large egg, plus 1 large egg white
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1 container (2.5 ounces) prune puree (1/4 cup)
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2 teaspoons vanilla extract
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1/2 teaspoon salt
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3/4 cup all-purpose flour, (spooned and leveled)
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1/3 cup unsweetened cocoa powder