Sift together in a large bowl:
1 C cocoa
3/4 tsp baking soda
1/2 tsp salt
Add
1/2 C hot strong coffee
1/4 C light corn syrup
Blend with a whisk until smooth and glossy. Add
1 C applesauce or prune puree
2 C sugar
1 tsp vanilla
Whisk until completely blended.
Add
1 1/2 C flour
Fold in with a wooden spoon just until blended
1/2 C nonfat yogurt
Fold batter into a 8x8 pan. Bake 30 minutes at 350 degrees. Cool 2 hours in pan

1/3 C unsweetened cocoa powder
1/2 C all purpose flour
1/4 tsp salt
1 C packed brown sugar
1/2 C baby food prunes or applesauce
3 T butter, melted
2 egg whites
1 tsp vanilla
1/4 C chopped walnuts

Preheat oven to 325
Combine cocoa, flour, and salt in a small bowl. Set aside
Using a wooden spoon or electric mixer on low speed, blend together brown sugar, prunes, butter, egg whites, and vanilla. Gradually add flour mixture and blend after each addition. Stir in walnuts.

Spray an 8x8 inch pan with nonstick spray. Pour batter into pan and spread evenly. Bake for 20 - 22 minutes, until edges feel dry to touch but center appears fudgy. Do not overbake.

Remove from oven and let cool in pan before slicing. Makes 12

Per brownie
145 calories
4.7 g fat
25.1 g carbohydrate
2.5 g protein
62 mg sodium
8 mg cholesterol
27.8% calories from fat