1/2 cup (125 mL) all-purpose flour
1/2 cup (125 mL) unsweetened cocoa powder
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
2/3 cup (150 mL) granulated sugar
1/4 cup (50 mL) butter, melted
2 tbsp (25 mL) milk
1/2 tsp (2 mL) vanilla
1 jar (4-1/2 oz/128 mL) strained baby food plums
In bowl, sift together flour, cocoa, baking powder and salt ; set aside.
In bowl and using electric mixer beat sugar with butter until combine but not smooth; beat in egg, milk and vanilla. Using wooden spoon, stir in flour mixture alternately with plums, making 2 additions of flour and 1 of plums. Spread in lightly greased 8-inch (2 L) square cake pan, smoothing top.
Bake in centre of 350°F (180°C) oven for about 20 minutes or until tester inserted in centre comes out with just a few moist crumbs clinging to it. Let cool completely in pan on rack. (Brownies can be stored in airtight contalner in refrigerator for up to 3 days or individually wrapped in plastic wrap and frozen in airtight container for up to 1 week.)
Substitute 1/2 cup (125 mL) pureed plums If you don't have strained baby food plums.
Dust brownies with icing sugar for an attractive finish.