Prune butter (pureed dried plums) helps to make these brownies especially fudgy. Look for prune butter (also called lekvar) in the jams and jelly aisle of the supermarket.
Makes 12 brownies
⅓ cup pecans
⅔ cup flour
⅓ cup unsweetened cocoa powder
2 tablespoons cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup packed light brown sugar
⅓ cup prune butter (lekvar)
2 tablespoons extra-light vegetable oil, such as olive or canola oil
2 large egg whites
1 tablespoon water
¼ cup dried cherries, coarsely chopped
¼ cup mini chocolate chips
1. Preheat the oven to 350°F. Spray an eight-inch square baking pan with nonstick cooking spray.
2. In a small baking pan, toast the pecans in the oven until crisp and fragrant, about seven minutes. Coarsely chop.
3. In a medium bowl, stir together the flour, cocoa powder, cornstarch, baking powder, baking soda and salt.
4. In a large bowl, with an electric mixer, beat the brown sugar, prune butter, oil, egg whites and water until thick and well combined. Stir in the flour mixture until just combined. Gently fold in the pecans, cherries and chocolate chips.
5. Scrape the batter into the prepared pan. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out slightly wet and the sides of the brownies begin to pull away from the pan. Cool the brownies in the pan on a wire rack.
Nutrition per brownie: 166 calories, 5.8g total fat (1.3g saturated), 0mg cholesterol, 2g dietary fiber, 28g carbohydrate, 2g protein, 106mg sodium.
From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.