No, PB does not stand for peanut butter. Nor Pottery Barn or lead.
PB stands for a brownie with a secret ingredient. . .prunes!
But don’t close this page. Don’t give up all hope on these brownies. They do not taste like some icky trying-to-be-healthy brownie re-make. They taste like amazing little bites of goodness. Trust me.
PB’s (Prune Brownies) – original recipe can be found here
1/2 cup unsweetened cocoa powder (use a good quality brand; I use ghirardelli)
A little under 1/2 cup applesauce
3 egg whites
A little under 1 cup sugar (you’re welcome to taste test to find the right amount sweetness)
1 tsp sea salt
1 tsp vanilla extract
1 tsp instant coffee granules
1/2 cup whole wheat flour
Around 4 prunes
What to do:
Preheat oven to 350F. In a large bowl mix together all dry ingredients. Put applesauce and prunes into small bowl (or mug) and use an immersion blender to blend until smooth (if you don’t have an immersion blender you can add some liquid and fork mash really well). Pour the applesauce and prune mixture into a bowl and add egg whites. Mix together. Gently fold the wet ingredients into the dry ones and stir only until moistened. Pour into sprayed 8×8 pan and bake for 20-25 minutes (for extra fudgy brownies you can under-bake a bit and then let sit overnight). Let brownies cool before serving.
I’m really into secret ingredient brownies, aren’t I? First the black bean ones and now these. However, I do have my reasons.
Whenever a make a brownie with a funny ingredient they come out so delicious. These prune ones are decadent, dense, and oh so fudgy. The best type of brownie, in my opinion.
So, let this be a lesson to all. Don’t let a strange ingredient scare you away, or you may be sorry!