It’s ok to be different. Really… it can actually be fun. You can follow the crowd and make boring, tired brownies or you can try our new spin using a couple of unexpected ingredients.
If you have been following The New Yummy, tofu is not a new ingredient for you. We have used it in a few recipes. Tofu is full of protein and is a great egg substitute in select recipes.
This is, however, the first recipe we have posted using puréed prunes (We used bottled baby food prunes. A much easier alternative to puréeing your own.). We are all familiar with the health benefits of prunes. Or we are familiar with at least one — they keep you regular. This is because they are high in fiber. Prunes have also shown positive effects to the cardiovascular system, help to lower cholesterol, and are high in potassium, vitamin K and copper. They are also a great ingredient to help lower the fat content of this recipe.
Let us know what you think. We bet you can’t even tell that you are eating a healthier brownie. It feels good to be an original, doesn’t it?
Ingredients
¾ cup unsweetened cocoa powder
6 tablespoons melted Earth Balance buttery spread, melted
½ teaspoon stevia
¼ teaspoon salt
½ cup silken tofu
½ cup maple syrup
4 tablespoons prune purée (or one 2.5 oz bottle of Earth’s Best Organic Baby Food First Prunes)
2 teaspoons vanilla extract
¼ teaspoon baking powder
½ cup whole wheat flour
Directions
1. Preheat your oven to 325° F and spray an 8″ x 8″ brownie tin with canola baking spray.
2. Melt the buttery spread in a medium sized sauce pan.
3. Once melted, turn off heat, slowly whisk the cocoa powder into the buttery spread and then set aside.
4. Remove any excess water from the silken tofu and pulse in food processor until smooth.
5. Add maple syrup, puréed prunes, vanilla, salt and stevia into the silken tofu and blend. Don’t be discouraged that the mixture has a purple tint. This is due to the prunes and will not be apparent after baking.
6. Add the cocoa mixture to the tofu mixture and blend.
7. Pour the wet mixture into a large bowl and add the flour and baking powder. Whisk them together making sure not to over stir the batter.
8. Spread the batter evenly into the brownie tin and bake for 25 minutes or until the center of the brownies is baked enough to show only a few crumbs after a toothpick is inserted.
9. Let the brownies cool completely on a rack before removing from the tin and cutting into squares.
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Tagged: Brownie, Chocolate, Dairy-free, Dessert, double broiler, food, Fudge, Healthy, kid-friendly, Macrobiotic, melting chocolate chips, No dairy, No sugar, Prunes, Recipe, Sugar-free, Sweets, vegan, Vegetarian
This venture grew out of necessity after I fell in love and married a wonderful man, who happened to be Macrobiotic. I wanted to continue to eat yummy food but now had the knowledge of how unhealthy most sweets can be. I realized I was going to need to be creative to make my taste buds and my husband happy. 
With an ever-growing love of cooking, as inspired by my Macrobiotic-influenced home, I strive to produce healthy food without the sacrifice of taste. My appreciation for pure, organic foods is reflected in my creations, along with my high standards and motivation. In times of need to balance the stress of high school, cooking serves as a quick relief, as it is truly what I love. 
I had the good fortune to be in the kitchen while this was in process. Amazing! Got to taste this recipe and a couple of the upcoming ones. Not to give anything away, but everyone is in for a treat!
Thanks Karen! We always have so much fun creating our yummies!
These looked so good, I tried making them right after it the recipe was posted. So fudgy, so delicious!
Oh we are so happy that you liked the recipe! You should also try the Chocolate Mousse Pie if you love chocolate. Thanks for your comment!
I need to try this one!
Oh, you do! They come out with a consistency somewhere between fudge and a brownie. Let us know what you think!