These brownies are so fudgy, you won’t believe the clever nutritious ingredients used to create them! Top them off with a coconut oil frosting for a guilt-free indulgence when your next craving hits!
1 bag of Sunsweet ® D’Noir™ Prunes
1/2 cup Water
1/2 cup Applesauce
3/4 cup Cocoa powder
2 Tbsp Coconut oil
3/4 – 1 cup Coconut sugar (to taste)
1/2 cup Flour of choice (all-purpose, whole-wheat, oat, gluten-free all-purpose)
1/3 cup Prune purée
1/2 tsp Salt
1/2 cup Walnuts
Coconut Oil Frosting
2 – 3 Tbsp Almond milk
2 – 3 Tbsp Cocoa powder
1/2 cup Powdered sugar
1 Tbsp Prune purée
2 Tbsp Solid coconut oil
1/2 tsp Vanilla extract
Preheat oven to 350ºF (175ºC).
To make the prune purée, blend Sunsweet ® D’Noir™ Prunes and water together in a food processor for 3-5 minutes, until extremely smooth.
Line an 8 x 8-inch baking pan with foil. Spray with cooking spray.
In one bowl, whisk together the cocoa powder, flour, sugar and salt from the brownie batter ingredients.
In another bowl, whisk together the coconut oil, prune purée, and apple sauce from the brownie batter ingredients, until smooth.
Add the dry brownie batter ingredients into the wet and stir to combine. It will seem dry at first, but will turn into a fudgy batter! Do not over mix.
Spread into the prepared pan. Bake for 30-35 minutes, or until set.
While the brownies bake, you can start the frosting by usng a hand mixer to cream the coconut oil in a bowl.
Add remaining frosting ingredients and mix until smooth.
Adjust consistency using powdered sugar to thicken and milk to thin. You don’t want any clumps of oil or sugar– it should be thick and creamy!
When the brownies are done, remove from the oven and allow to cool to the touch. Use the foil lining to remove the brownies from the pan.
Frost with your coconut oil frosting (see above), and top with chopped walnuts.
Cut into squares and enjoy! Lasts 3-5 days in the fridge.
Serving: 1 brownie, with frosting and walnuts,