Nut Brownies with Caramel-Coconut Topping Was POINTS value of | 8 Now POINTS value of | 4 Servings | 12 Preparation Time | 10 min Cooking Time | 35 min Level of Difficulty | Moderate cakes |These brownies are melt-in-your-mouth gems that hardly seem lower in fat and calories. We've shared our "renovation" secrets below. Ingredients: 2 oz unsweetened baking chocolate square(s) 1/2 cup all-purpose flour 1 Tbsp unsweetened cocoa 1/2 tsp baking powder 1/4 tsp table salt 1/3 cup reduced-calorie margarine 1/2 cup unpacked light brown sugar, firmly packed 1/4 cup sugar 1/2 cup fat-free egg substitute 1/4 cup canned sweetened applesauce 1/4 cup chopped walnuts 1/3 cup fat-free caramel topping 1 tsp vanilla extract 2 Tbsp sweetened coconut flakes

Directions: Preheat oven to 350ºF. Lightly coat an 8-inch square cake pan with cooking spray. Melt chocolate in a double boiler or small saucepan set over a larger saucepan of simmering water. Set aside to cool for 5 minutes. Sift together flour, cocoa, baking powder and salt; set aside. 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. Gradually add flour mixture and mix well. Fold in nuts. Pour batter into prepared pan. Bake 25 minutes. Remove pan from oven and drizzle caramel topping over top. Sprinkle with coconut. 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. Chef Tips We renovated Nut Brownies by: Substituting reduced-calorie margarine for butter. Replacing some of the butter with applesauce - this technique adds moisture, not fat. Using fat-free egg substitute instead of whole eggs. Adding cocoa powder to enrich the chocolate flavor. Chopping the nuts into small pieces (you need less that way).