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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 35 |
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Ingredients:
1/3 cup prune purée |
1/4 cup skim milk |
1 tablespoon instant espresso granules |
1 tablespoon vegetable oil |
1 tablespoon vanilla extract |
1 1/3 cups unsweetened cocoa |
1 cup all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 cups sugar |
6 egg whites |
2/3 cup semisweet chocolate morsels |
vegetable cooking spray |
Directions:
1. Combine the first 5 ingredients; stir well, and set aside.
2. Combine cocoa and next 4 ingredients (cocoa through salt); stir well, and set aside.
3. Combine sugar and egg whites in a large bowl; beat at high speed of a mixer 3 minutes or until mixture resembles marshmallow creme. Add Prune Puree mixture; beat at low speed until well-blended. Sprinkle flour mixture over egg white mixture, and fold in. Fold in chocolate morsels. Spread batter evenly into a 15 x 10-inch jelly-roll pan coated with cooking spray. Bake at 325° for 25 minutes or until brownies spring back when touched lightly in center. Let cool completely in pan on a wire rack.
4. Note: Substitute 2 tablespoons instant coffee granules for 1 tablespoon instant espresso granules, if desired.
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