How to Make Fudgy Brownies with Strawberries

Ingredients

• ¼ cup butter
• 2 oz unsweetened chocolate
• ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
• ½ cup sugar
• 0.33 cup seedless sugar-free strawberry or red raspberry jam
• ¼ cup unsweetened applesauce
• 1 tsp vanilla
• cup all-purpose flour
• ¼ tsp baking powder
• ¼ tsp salt
• 1 cup warm water
• 0.66 cup frozen light whipped dessert topping, thawed
• ½ cups sliced fresh strawberries or raspberries

1. Lightly coat a 1-quart soufflé dish or casserole with cooking spray. Tear off an 18×12-inch piece of heavy foil; cut in half lengthwise. Fold each piece lengthwise into thirds. Crisscross the foil strips and place the dish in the center of the crisscross; set aside.
2. For batter, in a medium saucepan melt butter and chocolate over low heat. Remove from heat. Stir in eggs, sugar, jam, applesauce, and vanilla. Using a spoon, beat lightly until combined. Stir in flour, baking powder, and salt. Pour batter into prepared dish. Cover dish tightly with foil.
3. Pour the warm water into a 6-quart slow cooker. Using the ends of the foil strips, transfer dish to cooker. Leave foil strips under dish.
4. Cover and cook on high-heat setting for 2-½ hours or until an instant-read thermometer registers 170°F when inserted in the middle. Using foil strips, carefully remove dish from cooker; discard foil strips. Cool for 30 minutes on a wire rack; cut into bars. Top each serving with dessert topping and strawberries.