MOTHER'S DAY CHOCO ESPRESSO BROWNIES

4 squares (1 ounce each) unsweetened chocolate

1 cup sugar

1/4 cup Dried Plum Pure'e (recipe follows) or prepared dried plum butter

3 egg whites

1 to 2 tablespoons instant espresso coffee powder

1 teaspoon salt

1 teaspoon vanilla

1/2 cup all-purpose flour

Powdered sugar (optional)

Preheat oven to 350*F. Coat 8-inch square baking pan with vegetable cooking spray. In small heavy saucepan, melt chocolate over very low heat, stirring until melted and smooth. Remove from heat; cool. In mixer bowl, beat chocolate and remaining ingredients except flour and powdered sugar at medium speed until well blended; mix in flour. Spread batter evenly in prepared pan. Bake in center of oven about 30 minutes until pick inserted into center comes out clean. Cool completely in pan on wire rack. Dust with powdered sugar. Cut into 1 1/3-inch squares. ~YIELDS 36 Brownies

DRIED PLUM PURE'E: Combine 1 1/3 cups (8 ounces) pitted dried plums and 6 tablespoons hot water in container of food processor or blender. Pulse on and off until dried plums are finely chopped and smooth. Store leftovers in a covered container in the refrigerator for up to two months. MAKES 1 cup.