This is a no sugar recipe, similar to my half syn brownies, but utilising your B choice Prunes to create the natural sweetness and a gooey brownie texture. Prunes are often used in sticky toffee puddings, so it makes total sense to use them in my brownies.
The benefit of using this method is that you do not need to use artifical sweetner, making this recipe clean and also child friendly too.
This is a brownie recipe for 1. To scale it up just add another 10g of cocoa per additional egg and likewise with the B choices.
For this recipe I used;
75g Whitworths Prunes for B choice*
10g Bournville Cocoa Powder (not hot chocolate) for 2 syns
1/2 tsp vanilla essence
*Please check your brand of prunes against the app to ensure you use the correct amount, as the B choice weights varies wildly from brand to brand. I have no idea why, as I'd think I prune is a prune, but hey, that's the rules.
Using a blender mix your prunes to a smooth paste and set aside.
In a clean dry bowl whisk your egg white to soft peaks.
Mix together by hand the egg yolk, prunes, cocoa powder, and vanilla in a bowl until fully combined. Add a little water if the mix is slightly dry. I needed to add 2 tbsp to mine.
Carefully fold the chocolatey mix into your egg white.
Bake in the oven in an small cake dish, or a cake cases if you wish, for 10 minutes at 180Â° fan. You should be able to put a sharp knife in the centre and pull it out clean.
Served below with 40ml of single light cream for 2.5 syns, a 3 syn square of 90% dark chocolate which is less than 1g sugar in, and strawberries for speed.