Brownies, The Sequel

Aunt Jenny posted this link in the comments section of my last entry. Aside from the raisins, which I am not a fan of, this sounds like a terrific recipe. Aunt Jenny is a proponent of using great chocolate. Because I can never remember what the hell she keeps telling me to buy, I stick with the Baker's Unsweetened. However, better chocolate can only give you a better brownie.

Of course, I can't go without saying something about a couple of the comments on the recipe.

"I'm currently eating my healthier version of brownies right now! How appropriate! They have no butter but are made lovely and rich by the addition of prunes. Sounds a bit grim but they are delicious!! They can probably be found on the Shape website. Love the idea of the rum soaked raisins"
and
"Recently, I made carob (can't eat chocolate anymore, regrettably) brownies using pureed white beans to cut the butter in half. Worked out marvelously. Here's the post on it."

OK, from what I've heard, carob sucks as a substitute for chocolate in baking, but the commenter can't eat chocolate, so I'll let that go.  What I can't let go is the obsession with making absolutely everything you stick in your mouth healthy. Brownies are supposed to be decadent. Substituting prunes for butter? Using half butter and half pureed white beans? If you're that afraid of butter, eat a fucking apple instead.