I L.O.V.E. chocolate, heck I am in love with the stuff! Not the ubiquitous impostors that line candy shelves (don’t get me wrong, I partake once in a while), but the handsomely packaged rara avis found in specialty shops. The stuff that is savoured little by little over the course of a month – the memorable stuff that induces euphoria, you wonder how one is able to procure it without a prescription.
Guilt-Free Brownies & Hot Fudge Sauce
- 4 ounces semisweet chocolate broken into pieces
- 2 tablespoons unsalted butter
- 1 cup sugar
- 1 large egg plus 1 large egg white
- 1 container prune puree 2.5 ounces, 1/4 cup
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour spooned and levelled,
- 1/3 cup unsweetened cocoa powder
Hot Fudge Sauce
- 1 can sweetened condensed milk 14 ounce
- 4 squares semisweet chocolate 1 ounce
- 2 tablespoons butter no substitutes
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line bottom and sides of an 8-inch-square baking pan with foil, leaving a 2-inch overhang. Set aside.
In a small saucepan, bring an inch of water to a simmer over low heat. Place chocolate and butter in a medium heatproof bowl; set bowl over pan. Stir occasionally until melted. Remove from heat. Immediately whisk in sugar, egg, egg white, prune puree, vanilla, and salt until smooth.
In a medium bowl, sift together flour and cocoa. Stir into chocolate mixture just until incorporated.
Spread batter in prepared pan. Bake until top is firm (a toothpick inserted in center will come out with a few moist crumbs), about 30 minutes. Let cool completely in pan. Using foil, lift brownies from pan. Peel off foil. Using a serrated knife, cut into 16 squares.
To make the fudge sauce:
In a heavy saucepan, combine the milk, chocolate and butter. Cook and stir over medium-low heat until chocolate is melted. Remove from the heat; stir in vanilla.