Celebration Sundae Brownies

brownie with nonpareils, ready to be topped with frozen yogurt

brownie sundae cherry vanilla rainbow sprinkles frozen yogurt brownies

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

cherry vanilla rainbow sprinkle froyo brownie


for brownies

  • 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.


What Do You Think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Etrange et Insolite

Ici tout est bizarre !


The Official SMBAS Online Newsletter - - - - - SMBAS, P.O. Box 35, Pacific Palisades, CA 90272


with lesser words

indahs: dive, travel & photography

cities - cultures - ocean - marine life


Art, Poetry, Thoughts, Photos I've taken and Random things that inspire me.

Underwater University

Teaching about fish in the ocean

O at the Edges

Musings on poetry, language, perception, numbers, food, and anything else that slips through the cracks.


poetry by j matthew waters

Fictional Kevin

Cigar Fueled Creative Writing

Rantings of an Amateur Chef

Food...cooking...eating....tools - What works, and what doesn't!


Because bare nails are boring.


reflections on a passing life


blog of a manicure addict


Food Innovator, Clean Eater, Recipe Sharer. My kitchen is small but mighty.

%d bloggers like this: