The 'Secrets to Fat-Free Baking' book is split into sections about what to substitute for a 'fattening' ingredient. This particular brownie recipe features in the 'prune butter instead of real butter' section. Initially I'm thinking that prune butter sounds gross. Well, actually, my first thought was 'what's prune butter, is this another weird American thing I've never heard of?' (The book is American, my first hurdle was working out the cups in grams but I was worried the second would be strange ingredients...) It turns out the minor panic was for nothing - prune butter is just blended prunes with a touch of water. Sure it still sounded pretty gross, but at least I knew I could make it!!
A lot of the other ingredients for the brownies were fairly normal: egg whites, sugar, cocoa powder etc. So they weren't a problem. It was my first time cooking with oat bran so I was interested to see how they would pan out. Brought everything together and the mixture looked fab - really chocolatey and lovely. My concern though was that there was no raising agent whatsoever in the recipe. I know brownies are meant to be dense so I wasn't too worried....but maybe I should have been! The brownies came out the oven extremely pancake like - delicious but slim. If I were making it again I'd definitely include some self raising flour just to give them a little lift!
Weight Watchers ProPoints: 2
Calories: 76
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