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
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.