Fudgy Brownie Dessert Recipe

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Fudgy Brownie Dessert Recipe
Fudgy Brownie Dessert Recipe photo by Taste of Home
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Fudgy Brownie Dessert Recipe

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Publisher Photo
"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: Rocky Road Recipes
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 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:
  • 1-1/4 cups baking cocoa
  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup unsweetened applesauce
  • 1 cup egg substitute
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Directions

In a saucepan, combine sugar, cornstarch and cocoa. Stir in the milk until smooth. Cook and stir over low heat just until boiling. Remove from the heat; stir a small amount into egg substitute. Return all to pan; cook for 1 minute or until thickened. Refrigerate.
Meanwhile, for crust, combine cocoa, sugar, flour and baking powder in a bowl. Combine applesauce, egg substitute, oil and vanilla; add to the dry ingredients and mix 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 mixing 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

Nutritional Facts

1 piece: 220 calories, 8g fat (0 saturated fat), 1mg cholesterol, 106mg sodium, 33g carbohydrate (0 sugars, 0 fiber), 7g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

  • 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:
  • 1-1/4 cups baking cocoa
  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup unsweetened applesauce
  • 1 cup egg substitute
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  1. In a saucepan, combine sugar, cornstarch and cocoa. Stir in the milk until smooth. Cook and stir over low heat just until boiling. Remove from the heat; stir a small amount into egg substitute. Return all to pan; cook for 1 minute or until thickened. Refrigerate.
  2. Meanwhile, for crust, combine cocoa, sugar, flour and baking powder in a bowl. Combine applesauce, egg substitute, oil and vanilla; add to the dry ingredients and mix 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 mixing 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

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Kramer6 User ID: 2683559 74181
Reviewed Dec. 19, 2011

"A whole cup and a half of sugar for the receipe? Not really diabetic friendly!"

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