Number of servings : 16
Type of meal : | Cookies | Cookies
Special diet :
2/3 cup (150 mL) flour
1/3 cup (75 mL) unsweetened cocoa powder
2 tbsp (30 mL) cornstarch
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) salt
1 cup (250 mL) packed light brown sugar
1/4 cup (60 mL) prune butter
2 tbsp (30 mL) plain fat-free yogurt
2 tbsp (30 mL) extra-light olive oil
2 large egg whites
3 tbsp (45 mL) semisweet chocolate chips (1 oz / 28 g)
1/2 cup (125 mL) coarsely chopped walnuts
- Preheat oven to 350ºF (180ºC). Spray an 8-inch (20 cm) square baking pan with nonstick cooking spray. Stir together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt in medium bowl. Set aside.
- Beat together brown sugar, prune butter, yogurt, oil, and egg whites in large bowl with electric mixer. Stir in flour mixture just until combined.
- Pour batter into pan. Scatter chocolate chips and walnuts on top of batter. Bake 18 to 20 minutes or until a toothpick inserted in centre comes out with some crumbs sticking to it and sides of brownie begin to pull away from pan. Cool in pan on a wire rack. Cut into 16 small brownies.