Chocolate Chip Brownies

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 6  egg whites 
• 1 cup flour all-purpose
• 1 tablespoon espresso granules instant
• 0.3 cup prune purée 
• 0.5 teaspoon salt 
• 0.7 cup semisweet chocolate morsels 
• 0.3 cup skim milk 
• 2 cups sugar 
• 1.3 cups cocoa unsweetened
• 1 tablespoon vanilla extract 
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender

Directions

1. Combine the first 5 ingredients; stir well, and set aside.
2. Combine cocoa and next 4 ingredients (cocoa through salt); stir well, and set aside.
3. Combine sugar and egg whites in a large bowl; beat at high speed of a mixer 3 minutes or until mixture resembles marshmallow creme.
4. Add Prune Puree mixture; beat at low speed until well-blended.
5. Sprinkle flour mixture over egg white mixture, and fold in. Fold in chocolate morsels.
6. Spread batter evenly into a 15 x 10-inch jelly-roll pan coated with cooking spray.
7. Bake at 325 for 25 minutes or until brownies spring back when touched lightly in center.
8. Let cool completely in pan on a wire rack.
9. Note: Substitute 2 tablespoons instant coffee granules for 1 tablespoon instant espresso granules, if desired.