1/3 cup unsweetened cocoa powder
2/3 cup unbleached all-purpose flour
2/3 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
2 egg whites
1 teaspoon dry instant coffee dissolved in 1/3 cup boiling water
1/3 cup fat free skim milk
1 jar (2 1/2 ounces) baby-food pureed prunes
1 1/2 teaspoons vanilla extract
Confectioners sugar for dusting, optional

Directions: Preheat the oven to 350 degrees F. Spray an 8 x 8 inch pan with non-stick vegetable cooking spray and set aside. Sift the cocoa powder into a large mixing bowl. Add the flour, sugar, baking soda, baking powder, and salt. Mix well. In another bowl, combine the dissolved coffee, milk, prunes, vanilla, and egg whites. Mix well.

Add the liquid ingredients to the dry ingredients and mix well.

Pour the batter into the prepared pan and bake in the preheated oven for about 30 minutes or until a knife inserted in the center comes out clean.

Allow the brownies to cool in the pan on a rack for 10 minutes and then invert it onto a serving plate. Allow the brownies to cool completely before cutting them into 16 squares. Dust the tops of the brownies with confectioners sugar if desired. Makes 16 brownies.

Nutritional facts: 60 calories, 2 g protein, 14 g carbohydrates, 0 g fat, 0 mg cholesterol, 95 mg sodium. Fat free skim milk was used for nutritional analysis.