No matter how you cut them, brownies are a fairly high-sugar treat. But you can reduce some of the sugar in your brownies—while giving them a boost of fiber—by using prune puree. Whole-wheat flour and crunchy walnuts also help boost the fiber quotient.
Make a batch of these for your next party and see if your friends can tell that they're made with prunes!
Ingredients
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour or whole-wheat baking flour
- 1 cup sugar or coconut sugar
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 2 eggs, lightly beaten
- 1/4 cup prune puree*
- 5 ounces dark chocolate, roughly chopped
- 1/2 cup toasted walnuts, roughly chopped (optional)
Preheat oven to 350 degrees Fahrenheit. Line an 8 x 8-inch baking tray with greased parchment paper or foil, with about 2 inches hanging over each edge.
Combine cocoa powder, flour, sugar, and salt in a bowl. Whisk to blend.
In another bowl, whisk the butter, eggs, and prune puree together. Add the dry ingredients and stir just to combine. Do not overmix. Fold in the dark chocolate chunks and walnuts, if using.
Spread into the prepared pan. Bake for 45 minutes or until set. Check at minute 35 if you prefer a “fudgy” brownie.
Use the parchment or foil to remove the brownies to a cooling rack. Cool before cutting into sixteen 2 x 2-inch brownies.
*To make homemade prune puree, cover dried prunes with hot water and let sit for 15 minutes. Puree prunes in a food processor or blender with enough water to create a spreadable puree.
