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.
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.