Chocolate Brownies

Prep: 15 minutes Cook: 30 minutes


By Mary McDougall
These brownies are a rich treat best reserved for special occasions. We especially like them cold from the fridge, so we sometimes make them ahead, cut and arrange them on a platter, cover tightly with plastic wrap, and refrigerate for a day before serving them. Leftovers can be refrigerated for up to 3 days, but I doubt they'll be around that long.


  • 2 tbsp Ener-G Egg Replacer
  • 1 cup unbleached all purpose flour
  • 2/3 cup fat-free cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup chopped cashews or walnuts (optional)
  • 1 cup prune puree
  • 1 cup sugar
  • 1 tsp pure vanilla extract


Preheat oven to 350 degrees F.

In a small bowl, whisk the Egg Replacer with 1/2 cup warm water until frothy. Set aside.

In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt. Stir in the nuts, if using. Set aside.

In a small bowl, whisk together the prune puree, sugar, and vanilla. Stir in the Egg Replacer. Stir this mixture into the flour mixture just until the ingredients are combined.

Spread the batter evenly into a nonstick or silicone 8"x8" baking pan, smoothing the top. Bake until a wooden pick inserted in the center comes out clean, about 30 minutes.

Set the pan on a rack until cool, about 30 minutes. Cut the brownies into three equal strips in one direction, then three in the other, to make nine brownies. (If using a silicone pan, flex and invert the pan to release the brownies on to a platter before cutting them.)