Mint Chocolate Walnut Brownies

Eat Healthy

Holiday baking is a yuletide tradition, but cakes, pies and heavy desserts are often packed with fat, sugar and calories. 

Avoid feeling like Santa this season with some simple swaps, such as replacing high-fat ingredients with healthier options. 

Replacing the oil or butter called for in recipes with applesauce or fruit purees is a great, sweet option to add nutrients to your dish. 

In this recipe for Mint Chocolate Walnut Brownies, baby food prunes are substituted for oil to lower the overall fat and calorie content of the dessert. 

Prunes also are packed with fiber, which helps to stabilize blood sugar levels and to keep the intestinal tract in shape. Have you heard that eating prunes can help relieve constipation? Well, fiber is part of the reason why. 

Adding a strong flavor like mint to the brownie mix also can help ease digestive issues and make you feel calmer, which is always a good thing around the holidays. Plus, chocolate and mint are a perfect seasonal pairing! 


Mint Chocolate Walnut Brownies

Serves 12



1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1 cup packed brown sugar

1 cup baby food prunes

3 tablespoons butter, melted

2 egg whites

1 teaspoon mint extract

1/4 cup chopped walnuts



1. Preheat oven to 325 degrees.

2. Combine cocoa, flour and salt in a small bowl. Set aside.

3. Using a wooden spoon or an electric mixer on low speed, blend together brown sugar, prunes, butter, egg whites and mint extract. Gradually add flour mixture and blend after each addition. Stir in walnuts.

4. Spray 8-by-8-inch baking pan with non-stick spray. Pour batter into pan and spread evenly.

5. Bake for 20-22 minutes, until edges feel dry to touch but center appears fudgy. Do not over bake.

6. Remove from oven and let cool in pan before slicing. For maximum moistness, store squares in an airtight container.


Nutritional information per serving:

Calories: 145; Carbohydrates: 25.1g; Protein: 2.5g; Total Fat: 4.7g; Cholesterol: 8mg; Sodium: 62mg



Published on: December 5, 2015