Delightful Low-Fat Prune Brownies: Your Secret to Guilt-Free Indulgence
Prepare to be pleasantly surprised by our incredible recipe for Prune Baby Food Brownies! We know the name might initially raise an eyebrow, but we urge you to cast aside any preconceptions and give these delicious treats a try. They are a game-changer for anyone seeking a healthier dessert option without compromising on rich, chocolaty flavor. What makes them truly special? This simple, one-bowl recipe ingeniously replaces traditional oil and butter with either prune baby food or carefully drained applesauce, making them wonderfully low in fat and incredibly moist.
These Prune Baby Food Brownies offer a fantastic way to enjoy a classic dessert with a lighter touch. While not entirely fat-free – they do include one egg yolk and a quarter cup of dark chocolate chips for that essential brownie richness and depth – they are significantly reduced in fat compared to most traditional recipes. As a passionate brownie enthusiast, I can confidently say that these stand out. They might be less intensely rich than some of my other reduced-fat brownie recipes, but their unique texture and profound chocolate flavor make them equally satisfying. You’ll find them wonderfully moist and tender, and while the chewiness isn’t as pronounced as in some conventional brownies, it’s an incredibly pleasant and deeply chocolaty experience.
The Magic of Prune Puree in Baking: A Healthy Fat Substitute
The secret ingredient behind the surprising moistness and reduced fat content of these brownies is prune puree, specifically prune baby food. Prunes are naturally sweet, full of fiber, and packed with antioxidants. When pureed, they create a thick, jam-like consistency that mimics the properties of fat in baked goods. They add moisture, act as a binder, and contribute a subtle, complex sweetness that enhances the chocolate flavor without making the brownies taste overtly like prunes. This clever substitution allows us to significantly cut down on the butter or oil typically found in brownie recipes, making these a much healthier choice for a sweet craving.
Using prune baby food is particularly convenient because it’s already perfectly smooth and ready to use. However, if you don’t have it on hand, or prefer to use whole prunes, there are excellent alternatives. My friend Katrina successfully used a “prune-apple” flavored baby food, which also worked beautifully. Drained applesauce is another fantastic option, providing similar moisture and sweetness. And if you happen to have apple butter in your pantry, that can also be used, though it will impart a distinct apple flavor to your brownies, which can be a delightful twist for apple lovers!
Prune Baby Food Alternatives: Your Options Explained
While prune baby food is our top recommendation for its convenience and ideal texture, there are several viable alternatives to achieve similar results:
- Homemade Prune Puree from Dried Prunes: If you prefer to make your own, simply soak about ½ cup of dried, pitted prunes in hot water for 15-20 minutes until softened. Drain the prunes (reserving a tiny bit of the soaking liquid if needed for blending) and then puree them in a food processor or blender until completely smooth. You’ll need 6 tablespoons of this puree for the recipe. This method ensures maximum prune goodness and control over sweetness.
- Stewed Prunes: If you have stewed prunes, simply remove any pits and puree them until smooth. Again, measure out 6 tablespoons for the recipe. This is another convenient option if you frequently prepare stewed prunes for other uses.
- Drained Applesauce: This is a highly recommended alternative. Applesauce also adds moisture and sweetness, acting as a great fat substitute. The key is to *drain* it properly to avoid a rubbery texture in your brownies. We provide detailed instructions for draining applesauce in the notes section below, but generally, you’ll start with about ¾ cup (12 tablespoons) of applesauce, spread it thinly on paper towels, and allow the excess moisture to absorb before measuring out 6 tablespoons. This step is crucial for the optimal brownie texture.
- Apple Butter: For a delightful autumnal twist, apple butter can be used. Be aware that this will introduce an apple flavor to your brownies. If you love the combination of apple and chocolate, this could be a fantastic variation. For a subtler apple note, I’ve tested a mixture of 3 tablespoons undrained applesauce and 3 tablespoons apple butter, which also yields excellent results without an overpowering apple taste.
Each alternative brings its own subtle nuances, but all are effective in creating a wonderfully moist and tender brownie with significantly less fat. My personal preference, however, remains with the prune puree for the purest chocolate flavor enhancement and ideal texture.
Prune Brownie Calorie Count Estimate: Indulge Smartly
For those mindful of their dietary intake, these Prune Baby Food Brownies are a fantastic solution. Based on the calorie counting software I utilized, a single 1/12 serving of these brownies contains approximately 142 calories and a mere 2 grams of fat. To put this into perspective, a typical conventional brownie can easily range from 250-400 calories and 15-25 grams of fat per serving. This significant reduction makes our prune brownies an excellent choice for a satisfying treat that fits into a balanced diet without derailing your health goals.
To ensure precise portion control, which is essential when managing calories, I recommend measuring your brownies by weight. The entire batch of these brownies weighs roughly 21 ounces, meaning each 1/12 serving comes out to about a 1.75-ounce brownie. Using a kitchen scale helps you maintain consistency and accurately track your intake. This attention to detail allows you to enjoy these rich, chocolaty squares with complete confidence. Furthermore, by incorporating prune puree, you’re not just reducing fat; you’re also adding dietary fiber and essential nutrients that prunes are known for, making these brownies a surprisingly beneficial indulgence.
Why These Brownies Are a Must-Try
Beyond the health benefits and clever ingredient substitutions, these Prune Baby Food Brownies truly deliver on flavor. The Dutch process cocoa powder, combined with the subtle sweetness and moisture from the prune puree, creates a deeply satisfying chocolate experience. The espresso powder, though optional, amplifies the chocolate notes, making them even more robust and decadent. The texture, while not aggressively chewy, is delightfully tender, moist, and almost fudgy, melting in your mouth. They offer a wonderful contrast to overly dense or dry low-fat baked goods.
This recipe is also incredibly straightforward, designed for minimal fuss. Everything comes together in one bowl, reducing cleanup and making it perfect for both novice and experienced bakers alike. Whether you’re trying to incorporate healthier desserts into your lifestyle, looking for a treat for someone with dietary restrictions, or simply curious about an innovative baking technique, these brownies are sure to become a new favorite. They challenge the notion that healthier desserts must be bland or unsatisfying, proving that conscious choices can still lead to truly delicious outcomes.
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Recipe: Low-Fat Prune Baby Food Brownies
Prune Baby Food Brownies
Anna
Pin Recipe
Ingredients
- 1 large egg
- 2 large egg whites
- 1 cup granulated sugar
- 6 tablespoons prune baby food or drained applesauce**
- 1 teaspoon vanilla extract
- ½ teaspoon espresso powder optional, but highly recommended for enhanced chocolate flavor
- ¼ teaspoon salt
- 6 tablespoons Dutch process cocoa powder
- ¾ cup all-purpose flour (95 grams)
- ¼ cup extra dark chocolate chips optional, but adds lovely texture and richness
Instructions
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Preheat your oven to 350 degrees F (175 degrees C). Prepare an 8-inch square metal baking pan by lining it with aluminum foil, ensuring the foil extends over the sides to create “handles.” Lightly spray the foil with cooking spray for easy removal.
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In a large mixing bowl, combine the entire egg, two egg whites, granulated sugar, prune puree (or drained applesauce), vanilla extract, espresso powder (if using), and salt. Using a whisk or a sturdy mixing spoon, stir the ingredients thoroughly until well combined. The goal is to incorporate everything, not to beat in excessive air, which can make brownies cakey. Once mixed, add the Dutch process cocoa powder and continue stirring until no dry streaks remain. Finally, gently fold in the all-purpose flour until just incorporated. Be careful not to overmix. Stir in the chocolate chips last, if desired.
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Pour the brownie batter into the prepared pan and spread it evenly with a spatula. For an extra touch (and a bit of fun!), hold the pan approximately 1 ½ inches above your counter and drop it a couple of times. This helps to release any potential air bubbles, though these brownies typically don’t have many. It also helps settle the batter for an even bake.
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Bake on the center rack of your preheated oven for 27 minutes. The brownies are done when the edges are set, and the center still looks slightly shiny (a toothpick inserted into the center may come out with moist crumbs, but not wet batter). Avoid overbaking, as this will result in dry brownies. Let the brownies cool completely in the pan on a wire rack before lifting them out using the foil handles. For the best fudgy texture, chill them in the refrigerator for at least an hour before slicing and serving.
Notes
***Apple butter is another delightful alternative. However, be aware that using apple butter will impart a distinct apple flavor to your brownies. If you’re a fan of apple-chocolate combinations, this can be a wonderful variation! For a more subtle hint of apple, I’ve successfully experimented with a blend of 3 tablespoons of undrained applesauce and 3 tablespoons of apple butter. This combination works beautifully and offers a milder apple note.
Ultimately, I find that using prune puree (whether store-bought baby food or homemade from dried prunes) consistently yields the best results in terms of texture and allowing the deep chocolate flavor to shine through without any competing fruit notes.
Storage: These brownies keep well at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze individual brownies in an airtight container for up to 3 months. Thaw at room temperature or in the refrigerator.
Serving Suggestions: Enjoy these brownies on their own for a satisfying, guilt-free treat. For a touch of decadence, serve them with a dollop of light whipped cream, a sprinkle of sea salt, or a drizzle of sugar-free chocolate syrup. They also pair wonderfully with a cup of coffee or a glass of milk.