Olympic Swimmer Natalie Coughlin's Recipe for chocolate brownies features dried plum purée - from the California Dried Plum Board.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 16 2" x 2" brownies
Ingredients:
- Cooking spray
- 8 ounces semisweet chocolate
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1/4 cup California Dried Plum purée
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- Pinch salt
- 1/2 cup coarsely chopped walnuts
Preparation:
- Heat oven to 325ºF.
- Spray an 8- X 8-inch baking pan with cooking spray and line with parchment paper, leaving the paper overhanging on 2 sides; spray paper with cooking spray.
- In large heatproof bowl, melt chocolate with oil over simmering water.
- Whisk in sugar and dried plum purée until mixed; whisk in eggs and vanilla.
- Fold in flour and salt just until blended; fold in walnuts.
- Scrape batter into prepared pan, spreading it evenly.
- Bake about 30 minutes or until a cake tester inserted into the brownies comes out clean.
- Cool in pan at least 10 minutes; remove from pan and cut into 2-inch squares.
Nutritional Information:
Serving size: one 2" x 2" brownieCalories 176
Cholesterol 26mg
Total Fat 10g
Saturated Fat 3g
Monounsaturated Fat 1g
Polyunsaturated Fat 4g
Trans Fat 0g
Sodium 27mg
Carbohydrate 20g
Protein 3g
Fiber 1g
Potassium 94mg
