Receipies

Publisher: ZZZ Unknown

Page 63

DESSERTS
Lean but Luscious Chocolate Brownies
Adapted from The Canadian Living Test Kitchen
A surprisingly secret ingredient-strained baby food plums—provides a convenient way to add
luscious texture to brownies without any fuss and without interfering with the genuine chocolate flavour brownies must have.
1/2 cup All-purpose flour 1/2 cup unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp salt 2/3 cup granulated sugar 1/4 cup vegan butter, melted Egg Replacer = 1 egg 2 Tbsp soy milk or nut alternative 1/2 tsp vanilla 1jar (4-1/2 oz/128 ml) strained baby food plums
In bowl, sift together flour, cocoa, baking powder, and salt; set aside. In bowl and using electric mixer, beat sugar with vegan butter until combined but not smooth;
beat in Egg Replacer, soy milk or nut alternative, and vanilla. Using wooden spoon, stir in flour mixture alternately with plums, making 2 additions of flour and
1 of plums. Spread in lightly greased 8-inch (2 L) square cake pan, smoothing top. Bake in centre of 350°F (180°C) oven for about 20 minutes or until tester inserted in centre
comes out with just a few moist crumbs clinging to it. Let cool completely in pan on rack. (Brownies can be stored in airtight container in the
refrigerator for up to 3 days or individually wrapped in plastic wrap and frozen in airtight container for up to 1 week.)
Makes 16 squares.
Per square: about 95 cat, 1 g pro, 4 g total fat (2 g sat. fat), 15 g carb, 1 g fibre, 21 mg chol, 99
mg sodium. % RDI: 1% calcium, 4% iron, 4% vit A, 1% folate.
TIPS:
Substitute 1/2 cup (125 ml) puréed plums If you don't have strained baby food plums. Dust brownies with icing sugar for an attractive finish.
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