Prune Butter Brownies
Servings
16Serving size
2" square
Ingredients
| 1 spray as needed cooking spray (not olive oil) |
| 3/4 cup rolled oats (ground into flour) |
| 1/4 cup Cocoa, dry powder, unsweetened |
| 1/4 cup Sugar |
| 1/2 tsp. Baking soda |
| 1/4 tsp. Salt |
| 1/2 cup Prune puree |
| 1 large Egg(s) (or flax egg substitute) |
| 1 1/2 Tbsp. Maple syrup |
| 1 1/2 tsp. Vanilla extract |
| 1/3 cup mini chips Semisweet chocolate chips |
Instructions
In a medium mixing bowl, combine the dry ingredients: oat flour, cocoa powder, sugar, baking soda, and salt. Whisk well and set aside.
In a large mixing bowl, combine wet ingredients: pureed prunes, egg, maple syrup, and vanilla extract. Whisk together.
Add dry ingredients to wet and stir until just combined.
Fold in mini chocolate chips.
Spread the batter in the prepared baking dish and bake for 17 – 18 minutes, or until a toothpick inserted into brownies comes out clean.
Let cool before completely before cutting. Because these brownies are very moist and slightly sticky, they may require extra care when slicing them. Chilling them before cutting will make for neater brownies.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
"The apples stewed with prunes are excellent, except for the prunes, I won't eat prunes myself. Well, there was one time when Hobb chopped them up with chestnuts and carrots and hid them in a hen. Never trust a cook, my lord. They'll prune you when you least expect it."
George R.R. Martin, A Dance with DragonsEquipment
- 1 Pyrex Dish (or an 8 in x 8 in)
- 1 Mixing Bowls, Stainless Steel, small, 1.5 Qt
- 1 Mixing Bowls, Stainless Steel, large, 13 Qt
- 1 Whisk
- 1 Spatula, Silicone, High Temperature, 10″