These brownies were modeled after a celebratory ice cream sundae (except made with nonfat frozen yogurt.) A rich, fudgey brownie base emblazoned with fun rainbow nonpareils is crowned with vanilla frozen yogurt and cherry jam. For variation, try adding different mix-ins to the brownie batter: dark chocolate chunks or nuts might be interesting. You might try topping with fresh fruit and hot chocolate nut butter for the ultimate indulgence!
Celebration Sundae Brownies
based on recipe from Yammie’s Glutenfreedom
makes about 8 servings
- 6 oz vanilla yogurt (I used Oh My Yog! brand Madagascar Vanilla Bean yogurt)
- 1 egg
- 1 cup unsweetened 100% cacao cocoa powder
- 1/2 cup Truvia Baking Blend
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 tbs rainbow nonpareils
for fro-yo topping
- 3 cups vanilla frozen yogurt (I used Stonyfield Organic Gotta Have Vanilla Frozen Nonfat Yogurt)
- 1/4 cup cherry jam
Preheat oven to 350 Fahrenheit. Line a 9″ round cake pan with aluminum foil, and spray with nonstick spray.
In a large bowl, combine the yogurt and egg. Beat with a fork or spoon. Add the cocoa, Truvia, baking soda, and salt. Mix well. Mixture will be extremely thick.
Add rainbow nonpareils and stir gently but thoroughly.
Pour brownie mixture into prepared pan, spreading evenly. Bake at 350 Fahrenheit for 15-20 minutes or until a cake tester inserted into the center comes out clean.
Allow brownies to cool completely (this process can be sped up with an hour or so in the refrigerator.)
Working quickly, spread frozen yogurt evenly over surface of brownies. Swirl in cherry jam.
Freeze overnight. Serve frozen.