"I came up with this recipe when searching for a low-fat dessert for my chocolate-loving family," recalls Karen Yoder from Bremerton, Washington. "My husband's and son's eyes light up whenever I serve these fudgy brownies topped with a fluffy mousse."
Recommended: Top 10 Brownie Recipes
VERIFIED BY Taste of Home Test Kitchen
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 cup baking cocoa
- 1 can (12 ounces) fat-free evaporated milk
- 1/2 cup egg substitute
- BROWNIE CRUST:
- 1 cup unsweetened applesauce
- 1 cup egg substitute
- 1/4 cup canola oil
- 2 teaspoons vanilla extract
- 1-1/4 cups baking cocoa
- 1 cup sugar
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- In a large saucepan, combine the sugar, cornstarch and cocoa. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg substitute; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Cover and refrigerate.
- Meanwhile, for crust, in a large bowl, combine the applesauce, egg substitute, oil and vanilla. In another large bowl, combine the cocoa, sugar, flour and baking powder. gradually add to applesauce mixture just until blended.
- Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- In a large bowl, beat the chilled chocolate mixture until light. Fold in whipped topping; carefully spread over crust. Refrigerate for 2 hours. Yield: 15 servings.
Originally published as Fudgy Brownie Dessert in Quick Cooking September/October 1999, p17
Reviews forFudgy Brownie Dessert
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 19, 2011
"A whole cup and a half of sugar for the receipe? Not really diabetic friendly!"