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Fudgy Brownie Dessert

 Fudgy Brownie Dessert
"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."
15 ServingsPrep: 20 min. + chilling Bake: 20 min. + cooling


  • 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
  • 1 cup unsweetened applesauce
  • 1 cup egg substitute
  • 1/4 cup canola oil
  • 2 teaspoons McCormick® Pure 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

2 of 2

Fudgy Brownie Dessert (continued)

Directions (continued)

  • 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.
Nutritional Facts: One serving equals 220 calories, 8 g fat (0 saturated fat), 1 mg cholesterol, 106 mg sodium, 33 g carbohydrate, 0 fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.