Brownies, Well Pruned

There are plenty of rich, gooey, over-the-top brownies out there, but I still like plain old moist brownies the best. But even eating a simple brownie can bring on the guilts.

This low-fat version cuts the fat and calories but doesn’t cut the flavor: good news for brownie lovers.

Make sure not to over-mix the batter; stir just until the ingredients are blended or the brownies will be tough. I like using baby-food prunes in place of homemade puree; the fruit flavor is less pronounced. To make your own puree, blend together one cup dried prunes, six tablespoons water and one teaspoon vanilla to make three fourths of a cup.

Moist Low-Fat Brownies

Active Work Time: 10 minutes * Total Preparation Time: 30 minutes

2 tablespoons butter, melted

2 (2 1/2-ounce) jars prune baby food (about 1/2 cup puree)

1 cup egg substitute

1 teaspoon vanilla extract

2 cups sugar

1 cup flour

1/2 cup cocoa powder

1 tablespoon instant coffee

1/2 teaspoon salt

Nonstick cooking spray

* Combine butter, baby food, egg substitute and vanilla. Stir together sugar, flour, cocoa powder, instant coffee and salt in mixing bowl. Make a well in center of dry ingredients and pour in egg mixture. Stir just until all ingredients are blended.

* Pour into 9-inch square pan coated with nonstick cooking spray. Spread batter evenly in bottom of pan. Bake at 375 degrees until brownies are set in center, 20 to 25 minutes. Remove from oven and let cool. Cut into squares.

16 brownies. Each brownie: 156 calories; 110 mg sodium; 4 mg cholesterol; 2 grams fat; 34 grams carbohydrates; 3 grams protein; 0.17 gram fiber.