Frosted Brownies

No butter. No oil. No egg yolks. These brownies swap the usual fat for applesauce and evaporated skim milk, and they still come out fudgy and chocolatey with a cocoa icing on top.

The applesauce does the heavy work that butter normally handles, keeping the brownies moist while adding a faint sweetness that works with the cocoa. Corn syrup in the batter adds chewiness and helps create that slightly shiny, crackly top. Cornstarch alongside the flour gives the brownies a denser, fudgier texture since there’s no fat to tenderize the crumb the traditional way.

Stir the wet into the dry until just combined. Overmixing develops gluten, which will make these tough instead of tender. They’re done when a cake tester comes out clean, but don’t overbake. Without butter to keep them moist as they cool, even an extra five minutes in the oven can dry them out.

The cocoa icing is dead simple: powdered sugar, cocoa, vanilla, and a splash of skim milk whisked smooth. Spread it on once the brownies have cooled completely.

Chef Tips

• Use unsweetened applesauce, not the flavored kind. Added cinnamon or sugar will throw off the balance
• Line the pan with parchment for easy removal and clean-cut squares
• These firm up as they cool, so don’t judge the texture straight out of the oven
• Store covered at room temperature. They stay moist for 2 to 3 days

Variations

• Fold in a handful of mini chocolate chips for extra chocolate hits in each bite
• Add a teaspoon of instant espresso to the batter to deepen the cocoa flavor
• Top with sliced strawberries instead of icing for an even lighter dessert