Back Plum puree and grapeseed oil replace the butter in this recipe, producing a rich-tasting brownie with very little fat or cholesterol. 2 oz/57 g unsweetened chocolate
1 Egg
2 Egg Whites
1 Cup / 250 mL Sugar
1 teas. / 5 mL Watkins Vanilla Extract
1 teas./ 5 mL Salt
1/2 Cup / 125 mL Plum Puree (try baby food)
1/3 Cup / 80 mL Flour
1 1/2 Cups / 375 mL Powdered Sugar
2 Tbsp. / 30 mL Milk
3 Tbsp. / 45 mL Watkins Original Grapeseed Oil
2 teas. / 10 mL Watkins peppermint Extract
Green Food Coloring (optional)
2 oz. / 57 g Semi-Sweet Chocolate
1 oz. / 28 g Sweetened Baking Chocolate
1 teas. / 5 mL Watkins Vanilla Extract
2 Tbsp. / 45 mL Watkins Original Grapeseed Oil
Preheat oven to 350*F/180*C. Lightly coat an 8 inch / 20 cm square baking pan with Watkins cooking spray. Melt unsweetened chocolate in small saucepan, stirring occasionally until melted. In mixing bowl, beat together egg, egg whites, sugar, vanilla and salt until well blended. Mix in flour. Spread evenly in baking pan. Bake for 30 minutes or until toothpick comes out clean. Let cool. Combine powdered sugar, milk, 3 Tbsp. / 45 mL grapeseed oil and peppermint extract. Stir until smooth. Add 1 drop green food coloring and stir until evenly blended. Frost cooled brownies. Refrigerate for 1 hour. Melt semi-sweet chocolate, sweetened baking chocolate, vanilla and remaining grapeseed iol, stirring occasionally until melted. Pour over top of brownies and refrigerate until serving. Makes 36 brownies.
Nutritional Information
Per Serving:
Calories 85, Protein 1g, Carbohydrates 13g, sodium 70mg, Fat 3g,
Saturated Fat 1g, Cholesterol 6mg, Fiber 1g
© Copyright 1999 The Rising
Stars Team
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