Brownies could never truly be called health food. But Purple Puree, developed by "The Sneaky Chef" author Missy Chase Lapine, gives them a little less fat and a bit more nutrition.
Heat the oven to 350º. Lightly butter a 9- by 9-inch cake pan and dust it with flour. Melt the butter and chocolate in the microwave at half power, then whisk until smooth.
Combine the sugars in a large mixing bowl. Add the eggs. Using a hand mixer, beat the ingredients on medium-high until well blended. Add the vanilla extract, the cooled chocolate, and the Purple Puree; mix on medium just until evenly blended.
Sift the flour and salt into a medium-size bowl, then stir them into the chocolate mixture until no streaks of flour remain. Stir in the nuts. Scrape the batter into the prepared pan and smooth the top with a spoon.
Bake the brownies in the center of the oven until they rise and the top has a thin, brittle crust, about 30 to 35 minutes. Transfer the pan to a wire rack to let the brownies cool. Makes 16 brownies.
Per brownie: Calories 316 • Carbohydrates 39.8g • Total Fat 16g • Saturated Fat 7.2g • Cholesterol 67.9mg • Sodium 94.8mg