Enjoy a slice of heaven with these mini chocolate brownies - using prunes means you can omit using fat, yet they're still incredibly moist and full of flavour.
- 150 g Prunes, ready to eat, pitted
- 5 spray(s) Calorie controlled cooking spray
- 100 g Dark Chocolate, broken into pieces
- 1 medium, raw Egg, whole, raw, beaten
- 150 g Light Brown Sugar, or muscovado
- 60 g Cocoa Powder, 3 tbspns
- 75 g Plain White Flour, plain
- 1 pinch Salt
- 2 g Egg white(s), raw
- 1 teaspoons, heaped Cocoa Powder, for dusting
Put the prunes into a bowl and cover with boiling water. Leave to soak for about 2 hours, or overnight.
Put the prunes into a saucepan with 50ml of their soaking liquid. Heat and simmer for about 10 minutes, until just a little liquid remains (about 2 tbsp). Puree with a stick blender or in a liquidizer until smooth. Cool completely.
Preheat the oven to 180°C / fan oven 160°C / Gas Mark 4. Spray a 20cm (8 inch) square cake tin with low fat cooking spray, then line with greaseproof paper.
Melt the chocolate in a heatproof bowl, positioned over a saucepan of simmering water.
In a mixing bowl, beat together the prunes, whole egg and muscovado sugar. Sift in the cocoa powder, flour and salt and fold in with a metal spoon. Add the melted chocolate and stir in gently.
In a large grease-free bowl, whip the egg whites until they hold their shape. Tip them into the chocolate mixture and fold in gently. Transfer to the prepared tin and level the surface.
Bake for 25-30 minutes until firm to the touch. Cool, then cut into 16 squares. Serve, dusted with a little cocoa powder.