Guilt-Free Brownies & Hot Fudge Sauce

Guilt-Free Brownies & Hot Fudge Sauce
The name of this recipe and title of this post imply that guilt is associated with chocolate. Huh? By a show of hands, who among you feels guilty while indulging in chocolate? Good, I didn’t see any go up.

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
With all the research findings on the wonderful health benefits of this dark, smooth, intoxicating, sometimes bitter-sweet indulgence – I move to strike any such association with guilt. Release the neurotransmitters…
This brownie, hot fudge combination provided a perfect ending to a lovely day – the prune puree makes it super moist. Both recipes are very easy and require little time. I added a scoop of home-made vanilla bean ice cream (will share in a future post). After all, what’s a brownie without ice cream? (well it’s still a brownie, but better in my opinion). Dig in!!
Guilt-Free Brownies & Hot Fudge Sauce


Guilt-Free Brownies & Hot Fudge Sauce
Prep time
Cook time
Total time
Guilt-Free Brownies with Homemade Hot Fudge Sauce
Recipe type: Dessert
Serves: 16
  • 4 ounces semisweet chocolate, broken into pieces
  • 2 tablespoons unsalted butter
  • 1 cup sugar
  • 1 large egg, plus 1 large egg white
  • 1 container (2.5 ounces) prune puree (1/4 cup)
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • ¾ cup all-purpose flour, (spooned and levelled)
  • ⅓ cup unsweetened cocoa powder
Hot Fudge Sauce
  • 1 (14 ounce) can sweetened condensed milk
  • 4 (1 ounce) squares semisweet chocolate
  • 2 tablespoons butter (no substitutes)
  • 1 teaspoon vanilla extract
  1. 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.
  2. 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.
  3. In a medium bowl, sift together flour and cocoa. Stir into chocolate mixture just until incorporated.
  4. 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:
  1. 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.
(adapted from Martha Stewart and



  1. Tracy says

    Ok I know I am VERY late on this one but I just discovered this recipe and had to ask: what did you use to get the brownies round?