Butter- Free / Sans Beurre

Dear Myriam,

Feel no pressure by reading this letter to pick me as your next Browniebabe, although I will be honored if you do so.
I think I can be a great Browniebabe because not only my brownies are simply marvelous, with all modesty of course, but they are also filled with love and no butter. Yes, not an ounce of butter. Except if you count the tiny bit of butter that I used to grease the pan!

My chocolate and Cherry brownies will satisfy your cravings for brownies while allowing you to slip into your favorite swimming suite with all confidence. My brownies are hips and thighs friendly; just ask mine they will testify. No need to run, no need to worry because my brownies are only 137kcal per serving but 100% sweet and tasty.

Filled with cherries and prunes, my brownies are perfect for summer as they are moist, smooth, fruity and fudgy. Want to dress it up a little bit for a special dessert? No problem, just serve it on a cloud of Crème Anglaise and your guests will praise your talent for years to come.

So Myriam, My brownies are ready to be crowned and my waist can’t wait to be wrapped by your gorgeous apron. If you do pick me, which I think you should but again no pressure here, I will be the happiest girl and the butter-free Browniebabe of them all.

Best Wishes
Warda

PS: please pick me!

Butter- Free Chocolate Cherry Brownies

Recipe: adapted from here
- 6 oz Prunes, pitted
- 3 ½ oz semi-sweet chocolate
- 2 egg whites, whisked to soft peaks
- 1 egg
- 3 tbsp unsweetened cocoa powder, sifted
- 2.64 oz all-purpose flour, sifted
- 5 ¼ oz brown sugar
- A pinch of salt
- 1 tsp vanilla extract
- 7 oz pitted and halved cherries, fresh or in syrup

Put the prunes in a saucepan with ¼ cup of water and cook for about 10min until the prunes softened and it’s left of the liquid only 2tbsp.
Put the chocolate in a heatproof bowl and set over the prunes until the chocolate has melted. Transfer the prunes to a food processor and blend to have a smooth puree.
In a mixing bowl, mix the prunes with the egg, the cocoa powder, flour, salt, chocolate, sugar and vanilla, until you have a smooth yet sticky batter. Using a wooden spoon, fold in gently the egg whites, followed by the cherries.
Grease and flour a 9-inch square pan and fill with your brownie batter. Don’t worry if the batter feels sticky, it’s the prune puree that gives this texture. Smooth the top with a damp spoon and bake at 375F for about 35min or until it feels firm to the touch. Cut into squares and can be served with Crème Anglaise.
Tips: Store the brownies in an airtight container at room temperature and covered with baking or wax paper. They will keep their freshness and moisture for up to four days. They are better eaten the next day.

Brownie Chocolat et Cerises sans Beurre

In francais please: adaptée d'ici
- 175g de pruneaux d’Agen, dénoyautes
- 100g de chocolat noir
- 2 blancs d’oeufs, battus en neige
- 1 oeuf
- 3 c.s de cacao sans sucre, tamisé
- 75g de farine
- 150g de sucre brun
- Une pincee de sel
- 1 c.c d’extrait de vanille
- 200g de cerises dénoyautees et coupees en deux (fraiche en en sirop)

Mettre les pruneaux dans une casserole avec 100ml d’eau et faire cuire sur feu doux pendant 10 min jusqu’a ce que les pruneaux deviennent plus tendres et qu’il en reste de l’eau de l’eau que 2 c.s. Mettre le chocolat dans un bol et poser sur les pruneaux jusqu’a ce qu’il fonde. Transferer les pruneaux vers le robot menager et mixer jusqu’a obtention d’une puree homogene. Melanger la puree de pruneaux a l’oeuf entier, le sucre, le cacao, la farine, le sel, le chocolat fondu et la vanille. Vous obtiendrez un mélange epais et homogene. Incorporer delicatement les oeufs en neige a l’aide d’une cuillere en bois et enfin les cerises. Beurrer et fariner un moule carré de 20cm et verser dedans votre pate a brownie. Lisser la surface a l’aide d’une cuillere legerement mouillee et faire cuire dans un four prechauffe a 180C pendant 35min ou jusqu’a ce que la surface soit ferme au toucher. Couper en carrés et servir, comme je l’ai fait, avec une crème Anglaise.
Astuces: Conserver dans une boite a fermeture hermetique et couverte d'un papier sulfurise. Se conserve jusqu'a quatre jours. Ces brownies sont meilleurs le lendemain.