1. Preheat the oven to 350F. Lightly coat a 9"x13"x2" metal baking
pan with vegetable cooking spray.
2. In the large bowl of an electric mixer, beat the egg whites and
eggs with the sugar until pale and slightly thickened. Beat in the
prunes and vanilla until smooth.
3. In a medium bowl, sift the flour with the cocoa and coffee and
fold into the mixture until well-combined. Spread the batter in
the prepared pan and bake for 25 minutes, or until the brownies
are set in the center. Remove from the oven and cool on a rack.
4. When thoroughly cool, cut into 1-inch squares and serve.
These brownies are prepared with no added fats, just pureed prunes
as a substitute for the traditional butter and they still turn out moist
and delicious. Prepare these a day or two ahead and keep in an
airtight container or freeze for future use.
