The secret to the incredible texture of these brownies is the prune puree. The prune puree also provides a rich, creamy texture. You’ll swear it tastes like there’s butter in this recipe, but there isn’t. Instead of honey in the cake, I used 3/4 cup of pure maple syrup and the rest honey.
1 1/2 cups whole wheat pastry flour
1/3 cup unsweetened cocoa powder or carob powder
1 teaspoon cinnamon
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
2 jars (2 1/2 ounces each) prune baby food puree
1/4 cup unsweetened applesauce
1 cup and 3 tablespoons honey
2 egg whites, lightly beaten
1 1/2 teaspoons vanilla
Preheat oven to325 f. In large bowl, sift together flour, cocoa or carob powder, cinnamon, cream of tartar and baking soda. Set aside.
In medium bowl, combine prune puree, applesauce, honey, egg whites and vanilla. Gently stir into flour mixture and mix until just blended. Do not over-mix.
Spread mixture in 8 x 11 x 2 inch ovenproof glass baking dish or non-stick baking pan. I put parchment paper down on the bottom. Bake at 325 F. for 35-40 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack for 15 minutes, and remove from pan. 24 Servings.
