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
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
- Preheat oven to 325.
- 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.)
- If you're using whole shelled walnuts, chop them coarsely.
- Chop the baking chocolate coarsely, then melt it over a double-boiler, stirring constantly, until it's fully melted. Remove from heat.
- Add the Splenda, Splenda brown sugar, egg, egg substitute, prune butter, and vanilla extract to the chocolate, and stir to mix well.
- 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.)
- Coat your brownie pan with non-stick cooking spray, then spread the batter evenly into it, pressing it flat into the corners.
- Bake at 325 for 25-30 minutes, or until the edges are firm. Cool before cutting and serving. Cut into 16 brownies.
The first value is for the full recipe; the second is without walnuts and salt.
Saturated Fat: 4.0g/3.6g