4 oz. unsweetened chocolate
1/2 c. prune puree or prepared prune butter
3 lg. egg whites
1 c. sugar
1 tsp. salt
1 tsp. vanilla
1/2 c. flour
1/4 c. chopped walnuts
Preheat oven to 350 degrees. Coat an 8-inch square baking pan
with vegetable cooking spray; set aside. Cut chocolate into 1
inch pieces and place in heat-proof bowl. Set over low heat in
small skillet containing 1/2 inch simmering water. Stir
occasionally just until chocolate is melted. Remove from heat;
set aside. In mixer bowl combine all ingredients except flour
and walnuts; beat to blend thoroughly. Mix in flour. Spread
batter in prepared pan; sprinkle with walnuts. Bake about 30
minutes until springy to the touch about 2 inches around edges.
Cool on rack. Cut into 1-1/2 inch squares.
Makes 3 dozen brownies.
*To make 1 cup of puree: Combine 1-1/3 cups (8 ounces) pitted
prunes and 6 tablespoons water in container of a food processor.
Pulse on and off until prunes are finely chopped. Makes 1 cup.
58 calories; 2 g fat; 10 g
carbohydrate; 70 mg sodium; 0 cholesterol;
Weight Watcher Points - 1 Point
