Mini Chocolate Brownies
POINTS value | 2
Servings | 16
Preparation Time | 15 min
Cooking Time | 30 min
Level of Difficulty | Easy
cakes & bakes | Using pureed prunes means you can cut the fat in these yummy chocolate brownies.
150 g dried prunes, ready to eat, pitted
5 spray low-fat cooking spray
100 g chocolate, plain, broken into pieces
1 large egg(s), beaten
150 g light brown sugar, or muscovado
60 g cocoa powder, 3 tbspns
75 g flour, plain
1 pinch salt
2 portion egg white
1 heaped teaspoon cocoa powder, for dusting
Put the prunes into a bowl and cover with boiling water. Leave to soak for about 2 hours, or overnight.
Put the prunes into a saucepan with 50ml of their soaking liquid. Heat and simmer for about 10 minutes, until just a little liquid remains (about 2 tbsp). Puree with a stick blender or in a liquidizer until smooth. Cool completely.
Preheat the oven to 180C / fan oven 160C / Gas Mark 4. Spray a 20cm (8 inch) square cake tin with low fat cooking spray, then line with greaseproof paper.
Melt the chocolate in a heatproof bowl, positioned over a saucepan of simmering water.
In a mixing bowl, beat together the prunes, whole egg and muscovado sugar. Sift in the cocoa powder, flour and salt and fold in with a metal spoon. Add the melted chocolate and stir in gently.
In a large grease-free bowl, whip the egg whites until they hold their shape. Tip them into the chocolate mixture and fold in gently. Transfer to the prepared tin and level the surface.
Bake for 25-30 minutes until firm to the touch. Cool, then cut into 16 squares. Serve, dusted with a little cocoa powder.
(Originally posted by Dee)