These are one of my go to snacks, really hearty and indulgent, but somehow healthy too! I took them to my bike team for my final prep before our ride around Lake Tahoe next weekend and they disappeared very quickly!
The recipe suggests to bake them in a 9 x 13 baking dish, but I took most of the batter and put it in a mini muffin tin and then had enough to pour the rest into a loaf tin with about 2/3in of batter. I really like these mini muffin bites as they are quite hard to cut and this eliminates that hassle. My estimate is that there would be at least 30 brownies, 2 per serving.
Heart -y Lowfat Valentines Brownies-Shape Magazine Feb 2004
Makes 15 brownies
Prep time 15mins
Cook time around 20mins.
3/4 cup white sugar (143g)
3/4 cup dark brown sugar (143g)
1/2 cup + 2 tbsps unsweetened dark cocoa powder
2 whole eggs
4 egg whites
1 1/4 cups prunes (250g) pureed in a food processor with
1/2 cup warm water
1 1/4 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking soda
1/2 cup white flour (70g)
1/2 cup whole wheat flour (70g)
Preheat oven to 325f
Spray a muffin tin or 9 x 13in baking pan with oil
Combine sugars, cocoa, eggs and egg whites and beat until light and creamy, around 5 mins
Add pureed prunes and beat until mixed in, add vanilla and salt and beat, then sift baking soda and flour and add to the batter and mix just until combined.
Optional-add walnuts as a topping
Put into pans and cook for either around 20 mins for mini muffins or 35-40 mins until a knife comes out clean.
Nutritional score per 2 muffin serving, or 1 brownie (15 per recipe)
148 calories, 8% fat (1.41g, 0.6g saturated), 82% carbs (33g), 10% protein (4g) 15mg calcium, 1 mg iron, 2g fiber, 127mg sodium. Add more for walnuts!
I also made my favourite carrot cakes by delia and they were all gone but two, these are always very popular!