Fudgy Brownie Dessert

Name: Fudgy Brownie Dessert
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 15
Cuisine: American
Ingredients: 296 milliliters baking cocoa; 1 teaspoon baking powder; 59 milliliters canola oil; 59 milliliters cornstarch; 237 milliliters egg substitute; 340 grams can fat-free evaporated milk; 177 milliliters all-purpose flour; 237 milliliters sugar; 237 milliliters unsweetened applesauce; 2 teaspoons vanilla extract; 227 grams carton frozen reduced-fat whipped topping, thawed

Fudgy Brownie Dessert might be just the American recipe you are searching for. For 56 cents per serving, you get a dessert that serves 15. One serving contains 213 calories, 6g of protein, and 9g of fat. From preparation to the plate, this recipe takes roughly 40 minutes. Head to the store and pick up baking cocoa, carton whipped topping, vanillan extract, and a few other things to make it today. If you like this recipe, you might also like recipes such as Fudgy Brownie for One, The BEST Fudgy Brownie, and The Perfect Fudgy Brownie.

Instructions

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.

Ingredients you will need

Corn Starch

Cocoa Powder

Sugar

Milk

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Egg Substitute

Equipment you will use

Frying Pan

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.

Ingredients you will need

Egg Substitute

Baking Powder

Applesauce

Vanilla

Cocoa Powder

Crust

All Purpose Flour

Sugar

Cooking Oil

Equipment you will use

Bowl

Pour into a 13-in. x 9-in. baking pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Equipment you will use

Toothpicks

Wire Rack

Oven

In a large bowl, beat the chilled chocolate mixture until light. Fold in whipped topping; carefully spread over crust. Refrigerate for 2 hours.

Ingredients you will need

Whipped Topping

Chocolate

Crust

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

296milliliters

baking cocoa 1teaspoon

baking powder 59milliliters

canola oil 59milliliters

cornstarch 237milliliters

egg substitute 340grams

can fat-free evaporated milk 177milliliters

all-purpose flour 237milliliters

sugar 237milliliters

unsweetened applesauce 2teaspoons

vanilla extract 227grams

carton frozen reduced-fat whipped topping, thawed

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Brownies. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "