Dark Chocolate Brownies
|Sugar||1 3⁄4 Cup (28 tbs)|
|Unsweetened cocoa powder||3⁄4 Cup (12 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Baby food prunes/2/3 cup unsweetened applesauce||8 Ounce (2 Jars Of 4 Ounce Each)|
|Buttermilk||1⁄4 Cup (4 tbs)|
|Chopped walnuts||2⁄3 Cup (10.67 tbs)|
|Powdered sugar||2 Tablespoon|
Preheat the oven to 350°.
Lightly spray a 13" X 9" X 2" baking pan with no-stick spray.
Set the pan aside.
In a large bowl, stir together the sugar, cocoa, all-purpose flour, wholewheat flour and baking powder.
Set the flour mixture aside.
In another large bowl, beat the egg whites until foamy.
Slowly stir in the prunes or applesauce, buttermilk and vanilla.
Add the egg mixture to the flour mixture and beat with an electric mixer until thoroughly combined.
Fold in the walnuts.
Transfer the batter to the prepared pan.
Bake about 30 minutes or until the brownies just begin to pull away from the sides of the pan (do not over-bake).
Cool completely on a wire rack.
Lightly sprinkle with the powdered sugar, then cut into bars.