- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 cup baking cocoa
- 1 (12 fluid ounce) can 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 (8 ounce) container frozen reduced-fat frozen whipped topping, thawed
- 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. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350 degrees F 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.