• blender or immersion blender
  • 8-inch (20 cm) square metal baking pan, lined with foil, leaving a 2-inch overhang, foil greased
  • Makes 25 brownies
  • Serving size: 1 brownie


  • 1/2 cup packed prunes
  • 1/4 cup butter or margarine, cut into cubes
  • 3/4 cup boiling watermelon
  • 2/3 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  1. In blender or in a heatproof measuring cup, combine prunes, butter and boiling water; let stand for about 30 minutes or until prunes are very soft and mixture is cooled to room temperature. Meanwhile, preheat oven to 350 F (180 C).
  2. In a large bowl, combine flour, baking powder, and salt. Set aside.
  3. Using blender or immersion blender in measuring cup, puree prune mixture until fairly smooth. Add cocoa, sugar, egg and vanilla; blend until incorporated. Pour over flour mixture and stir until just blended.
  4. Spread batter in prepared pan, smoothing top. Bake for 20 minutes or until top is puffed and a tester inserted in the center comes out clean with a few moist crumbs clinging to it. Let cool completely in pan on a wire rack. Using foil overhang as handles, transfer brownies to a cutting board and cut into squares.
  • Calories 55
  • Carbohydrate 8 g
  • Fiber 1 g
  • Protein 1 g
  • Total fat 2 g
  • Saturated fat 1 g
  • Cholesterol 12 mg
  • Sodium 46 mg

ā€“ from the book, Canada’s 250 essential diabetes recipes, edited by Sharon Zeiler, Bsc, MBA, RD ā€“ in cooperation with the Canadian Diabetes Association.

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