|Pitted prunes||1⁄2 Cup (8 tbs)|
|Flour||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Unsweetened cocoa powder||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Whole eggs/4 egg whites||2|
|Vanilla extract||2 Teaspoon|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
1. In a food processor, puree prunes until smooth. Set prune puree aside.
2. Preheat oven to 350°F. Grease an 8-inch square pan. In a medium bowl, stir together flour, sugar, cocoa powder, baking powder, and salt.
3. Add prune puree, eggs, and vanilla; beat on low speed just until a stiff batter forms, scraping down side of bowl frequently with a rubber spatula. Fold in nuts, if desired. Turn batter into prepared pan, leveling surface.
4. Bake 20 to 25 minutes, or until top looks dry and a toothpick inserted in center comes out clean. Remove pan to a rack, cut into 16 squares, and let cool completely. Store in an airtight container or wrap well and refrigerate.