8 oz semisweet chocolate 1/4 cup vegetable oil 1/2 cup sugar 1/4 cup California Dried Plum puree 2 large eggs 1 tsp vanilla extract 1/3 cup all-purpose flour pinch of salt 1/2 cup coarsely chopped walnuts cooking spray
Heat oven to 325°F. Spray an 8" x 8" baking pan with cooking spray and line with parchment paper, leaving the paper overhanging on 2 sides; spray paper with cooking spray.
In large heatproof bowl, melt chocolate with oil over simmering water. Whisk in sugar and dried plum purée until mixed; whisk in eggs and vanilla. Fold in flour and salt just until blended; fold in walnuts.
Scrape batter into prepared pan, spreading it evenly.
Bake about 30 minutes or until a cake tester inserted into the brownies comes out clean. Cool in pan at least 10 minutes; remove from pan and cut into 2-inch squares.
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