High-Low Brownies

I've adapted a recipe for low-fat brownies to work in my Baker's Edge brownie pan, though it would work in any brownie pan really. It's of course nowhere near as good as real chewy-edged chocolatey brownies, but it's far, far less fat and calories, and pretty good. I've submitted it to the recipe page on the Baker's Edge website, but it hasn't been posted yet.

Ingredients

6 one-ounce squares of unsweetened baking chocolate
1 1/2 cups Splenda for baking
3/4 cup Splenda brown sugar blend
1/2 cup plus 1 tbsp fat-free egg substitute
1 egg
8 pitted prunes
6 tbsp warm water
3 tsp vanilla extract
1 1/2 cup unbleached flour
2 tbsp baking cocoa
1/4 tsp salt (optional)
1 cup chopped, or 1 1/2 cups whole, shelled walnuts (optional)
Non-stick cooking spray

Directions

1. Preheat oven to 325.
   
   
2. In a food processor on high, process the prunes and water until a fine paste. (You can mix up more of this and save it for up to 3 weeks in the fridge in a sealed container. Prune butter makes a great fat substitute. Use one cup of the prune butter in place of the prunes and water next time you make this recipe.)
   
   
3. If you're using whole shelled walnuts, chop them coarsely.
   
   
4. Chop the baking chocolate coarsely, then melt it over a double-boiler, stirring constantly, until it's fully melted. Remove from heat.
   
   
5. Add the Splenda, Splenda brown sugar, egg, egg substitute, prune butter, and vanilla extract to the chocolate, and stir to mix well.
   
   
6. Stir in the flour and cocoa and, if desired, the salt and nuts. (Omit the salt if you're on a low-salt diet, otherwise include it.)
   
   
7. Coat your brownie pan with non-stick cooking spray, then spread the batter evenly into it, pressing it flat into the corners.
   
   
8. Bake at 325 for 25-30 minutes, or until the edges are firm. Cool before cutting and serving. Cut into 16 brownies.

Nutritional Information

The first value is for the full recipe; the second is without walnuts and salt.

Calories: 255/207
Fat: 10.8g/6g
  Saturated Fat: 4.0g/3.6g
  Cholesterol: 11.6mg/11.6mg
Carbs: 34.1g/33.1g
  Sugar: 20.1g/19.9g
  Fiber: 2.9g/2.4g
Protein: 4.9g/3.8g
Sodium: 57.7mg/21.2mg
Calcium: 23.2mg/16mg