Categories: Dessert

Ingredients

• 1/4 cup white whole wheat flour
• 3 tbsp unsweetened cocoa
• 1/2 tsp baking soda
• 3/4 cup sugar
• 5 tbsp light stick butter
• 2 tbsp water
• 2 oz unsweetened chocolate, finely chopped
• 1 lg egg
• 1 1/2 cups vanilla non-fat ice cream
• 1 1/2 cups coffee nonfat frozen yogurt
• 1/4 cup sliced almonds, toasted

Directions

1. eat oven to 350. Spray a 15 × 10″ jelly roll pan with nonstick spray. Line pan with foil; spray again and dust lightly with flour.

2. Whisk flour, cocoa, and baking soda in sm bowl. In saucepan, combine sugar, butter, and water; bring to a boil over med heat, stirring occasionally. Remove from heat and stir in chocolate until it melts; let cool 10 min. Whisk in egg; stir in flour mixture. Scrape batter into prepared pan and spread evenly. Bake until toothpick inserted into center comes out clean, ~ 12 mins. Cool in pan on rack, then refrigerate 10 mins.

3. Soften ice cream and frozen yogurt at room temperature. Turn brownie onto cutting board; peel off foil. Cut in half lengthwise and spread one half with ice cream and the other with frozen yogurt. Sprinkle with almonds.

4. Sandwich layers together. Cover with plastic wrap and freeze ~3 hrs.

5. Remove plastic wrap and cut into thirds lengthwise. Slice each third into 5 sandwiches.

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