Optional add-ins1 cup pecans and ½ cup semisweet chocolate chips
¾ cup sweetened shredded coconut and 12 caramels, cut into 4 pieces each, scattered on top of the brownies
½ cup white chocolate chips and ½ cup dark chocolate chips
½ cup caramel sauce swirled onto the top of the brownies and ¼ cup semisweet chocolate chips scattered on top
1. Preheat oven to 300°. Lightly spray 8” by 8” pan with canola oil and set aside.
2. Melt chocolate, butter, and oil in a small saucepan over low heat. Add prune puree and mix well. Remove from heat and set aside.
3. In a medium bowl, sift together ½ cup sugar, flour, cocoa, baking powder, and salt.
4. In a separate bowl, whip egg whites and remaining ½ cup sugar until soft peaks are formed.
5. Gently fold ½ of flour mixture into chocolate mixture and mix well. Gently fold in egg white meringue. Fold in remaining flour mixture.
6. Pour batter into prepared pan and bake for 30 minutes.
7. Remove from oven. Drizzle with nonfat fudge sauce when slightly cooled.
Preheat the oven to 325 degrees.
Line a 9×13-inch baking pan with parchment paper or grease well, set aside.
In a medium sauce pan over medium heat, melt the butter. Add the chocolate chips and stir until they are melted.
Remove the pan from the heat and add the brown sugar and vanilla and stir until thick and smooth.
Add the eggs and stir until well combined
Add the flour and salt and stir until combined.
Stir in your add-in of choice (if using any) and then pour the batter into the prepared pan.
Bake for 30 to 35 minutes until a toothpick inserted into the center comes out with a few moist crumbs.
Notes
These brownies keep in an air-tight container well for a few days or you can wrap them well and freeze for up to three months. Thaw at room temperature before eating.
another recipe
Festive Fudge
Ingredients
2 cups granulated sugar
½ cup (one stick) butter
⅔ cup evaporated milk
12 regular marshmallows
⅛ tsp salt
¾ cup semisweet chocolate chips
¾ cup chopped walnuts or pecans, or more if you like
1 tsp pure vanilla extract
Directions
In a large, heavy saucepan over medium heat, combine the sugar, butter, evaporated milk, marshmallows and salt. Stir constantly and bring to a boil, then keep cooking and stirring for 5 minutes.
Remove from heat and add the chocolate, nuts and vanilla. Keep stirring off the heat until the fudge cools, thickens and loses its gloss, usually 5 to 15 minutes. To test it, lift the spoon: if the fudge drips slowly back into the pan, it’s ready. Don’t over-stir, or it turns into grainy chocolate sugar.
Pour into a greased 12-inch dish. E.J. likes a shallow ceramic dish, and the fudge should spread out on its own without usually reaching the edges. It’s ready to cut in about an hour. If you refrigerate it, microwave a piece for 5 to 10 seconds for a warm treat.
