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.
- Portion size 16 servings
- Credits : © CanadianLiving.com
In bowl, sift together flour, cocoa, baking powder and salt ; set aside.
In bowl and using electric mixer beat sugar with butter until combine but not smooth; beat in egg, milk 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 contalner in refrigerator for up to 3 days or individually wrapped in plastic wrap and frozen in airtight container for up to 1 week.)
Nutritional facts <b>Per square:</b> about
- Sodium 99 mg
- Protein 1 g
- Calories 95.0
- Total fat 4 g
- Cholesterol 21 mg
- Saturated fat 2 g
- Total carbohydrate 15 g
- Iron 4.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 4.0