Wednesday, July 05, 2006

low-fat fudge brownies

this is the last post i'll do from fran costigan's more great good dairy-free desserts for a little while. if this recipe doesn't convince you to put this book on your amazon wish list, then nothing will. these are the ultimate brownies: moist, dense, chocolately and rich with that bad-for-you taste, but with just 3 scant Tablespoons of oil greasing up the works (the rest being replaced by high fiber prune puree) you don't need to feel guilty about having one. or maybe two.

super fudge low fat brownies
3/4 cup whole wheat pastry flour
1/2 cup unbleached white flour
2 Tablespoons arrowroot
1 cup dutch processed cocoa powder
1/4 cup brown sugar
1/4 cup unbleached white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 Tablespoons canola oil
1 cup maple syrup
1/3 cup prune puree***
2 Tablespoons water
2 teaspoons vanilla
1/2 cup chocolate chips
1/3 cup walnuts, toasted and chopped

Preheat oven to 350 and oil a 9 x 9 square pan. measure out all dry ingredients (up until the canola oil) and sift into a bowl. using a wire whisk give it sifted ingredients a few taps until everything in combined. in another bowl whisk the wet ingreients (oil through to the vanilla) and whisk until well blended. pour dry into the wet and stir until smooth. add walnuts and chocolate chips. bake at 350 for 17-18 minutes or until the sides have begun to pull away from the pan and the top looks dry. a toothpick inserted into the center should be coated with moist cake but not be gummy. the brownies will firm as they chill. when done, remove from oven and let cool to room temperature. cover with plastic wrap and place in refrigerator until ready to cut.

***prune puree: place 1 cup pitted prunes into a bowl and cover with 1 cup minus 1 Tablespoon boiling water for 15 - 30 minutes, until the prunes are soft. dump the water and prunes into a blender and puress until completely smooth, adding a bit of extra water if necessary.
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