Photo of Nut brownies with caramel-coconut topping by WW

Nut brownies with caramel-coconut topping

Total Time
45 min
10 min
35 min
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.


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


Unpacked light brown sugar

½ cup(s), firmly packed


¼ cup(s)

Liquid egg substitute

½ cup(s)

Canned sweetened applesauce

¼ cup(s)

Chopped walnuts

¼ cup(s)

Fat-free caramel topping


Vanilla extract

1 tsp

Sweetened coconut flakes

2 Tbsp


  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.