Nut brownies with caramel-coconut topping
9
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 12 • Difficulty: Easy
These brownies are melt-in-your-mouth gems that hardly seem lower in fat and calories. Our "secrets" include incorporating reduced-calorie margarine, liquid egg substitute, canned applesauce, and fat-free caramel. The topping sweet coconut-caramel topping really makes these chocolatey treats irresistible, and you'll be pleasantly surprised by how quickly they come together. You and your guests won't be able to tell the difference between these and traditional brownies, we promise.
Ingredients
Unsweetened baking chocolate square
2 oz
All-purpose flour
½ cup(s)
Unsweetened cocoa powder
1 Tbsp
Baking powder
½ tsp
Table salt
¼ tsp
Reduced-calorie margarine
⅓ cup(s)
Unpacked light brown sugar
½ cup(s), firmly packed
Sugar
¼ cup(s)
Liquid egg substitute
½ cup(s)
Canned sweetened applesauce
¼ cup(s)
Chopped walnuts (unsalted, raw or dry roasted, no sugar added)
¼ cup(s)
Fat-free caramel topping
⅓ cup(s)
Vanilla extract
1 tsp
Sweetened coconut flakes
2 Tbsp
Instructions
1
Preheat oven to 350ºF. Lightly coat an 8-inch square cake pan with cooking spray.
2
Melt chocolate in a double boiler or small saucepan set over a larger saucepan of simmering water. Set aside to cool for 5 minutes.
3
Sift together flour, cocoa, baking powder and salt; set aside.
4
In a large mixing bowl, beat together margarine and both sugars until blended and smooth. Add egg substitute and applesauce and mix well. Gradually add melted chocolate and mix well. Beat in vanilla.
5
Gradually add flour mixture and mix well. Fold in nuts.
6
Pour batter into prepared pan. Bake 25 minutes. Remove pan from oven and drizzle caramel topping over top. Sprinkle with coconut.
7
Bake until a toothpick inserted near the center comes out clean, about 10 more minutes. Cool in pan on a wire rack before cutting into 12 squares.
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