This was my attempt to make my mom's brownie recipe lower in fat. My family loves them!
I'm not sure if it's even possible to cut an 8x8 sized pan into 24 pieces! (chuckle) I didn't even notice until AFTER I made these that the calorie/fat info was for 24 servings...so if you take that into account, I don't really think these are that low fat! I put this recipe into a program that figures fat and calories etc. from ingredients and I cut them into 9 brownies and they were over 6 grams of fat per brownie! To me, the taste--while fine though "weird" according to my husband--was not worth that much fat to me. I would rather have a smaller REAL brownie than this one. It was fun making something new, though. And I used prunes because I like to make the recipe as stated at least the first time. Like I said, the taste was good, but they are not as low fat as they appeared to be at first. 24 servings! Can YOU cut that small of a pan into 24 brownies? That would be more like a bite to me than a serving. - 19 May 2006 (Review from Allrecipes US | Canada)
I used regular applesauce in place of the prunes and doubled the recipe for a 13 x 9 inch pan. The result was a moist, chewy and slightly cakey brownie! I absolutely loved it and will certainly make it again and again! - 06 Jun 2003 (Review from Allrecipes US | Canada)
Scrumptious!!! A fabulous substitution that is so easy to make! I followed other reviewers and did 1 extra tbsp. cocoa, only 3/4 cup sugar, only 1 heaping tbsp. of oil, 1 tsp. vanilla, 1/2 cup egg substitue, and nearly 1 tsp. salt. I threw in a small handful of mini, semi-sweet chocolate chips. Next time,I'll bake for about 23 minutes, for a fudgier bite. You can dust w/ powdered sugar when serving them for others- that is if you don't eat them all yourself! - 02 Apr 2003 (Review from Allrecipes US | Canada)