Toni Tipton-Martin
Food and Nutrition Journalist, Author, Community Activist
Austin, Texas; and Denver, Colorado
“Food can break down racial barriers. It can help us discover how much alike we are. It can bring the community together in a reconciled way.”

Skinny Brownies

Dessert lovers, rejoice: this frosted walnut brownie provides a guilt-free indulgence. Toni Tipton-Martin’s recipe reflects her desire to satisfy an insatiable sweet tooth while watching her weight, her passion for light cooking, and her dedication to the stories and recipes of ancestors.

Makes 12 – 16 Brownies


  • 2 tablespoons butter
  • 2 tablespoons unsweetened cocoa
  • 1/2 cup powdered sugar
  • 1 tablespoon skim milk
  • 1 teaspoon vanilla


  • 1/2 cup all-purpose flour (if you prefer fudgy brownies, replace all-purpose flour with cake flour and omit the frosting)
  • 1/2 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 1/2 cup egg substitute
  • 1/4 cup sugar
  • 6 tablespoons unsweetened applesauce
  • 2 tablespoons butter, margarine or oil
  • 1 1/2 teaspoons vanilla
  • 1/4 cup chopped toasted black walnuts


To make the frosting, beat butter until light and fluffy. Add 2 tablespoons cocoa, powdered sugar, milk and 1 teaspoon vanilla and beat until smooth. Set aside.

Preheat oven to 350° F.

Stir together flour, 1/2 cup cocoa and salt in a medium bowl and set aside. In a large bowl, combine egg substitute, sugar, applesauce, butter and 1 1/2 teaspoons vanilla. Beat well with a wooden spoon to mix. Stir in flour mixture about 20 times, just to blend. Gently stir in walnuts. Be careful not to overmix.