Categories: frozen dessert

Ingredients

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

Directions

1. Preheat oven to 350 degrees. Spray 15 × 10 inch 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 small bowl. In saucepan, combine sugar, butter and water, bring to boil over medium heat, stirring occasionally. Remove from heat and stir in chocolate until it melts; let cool 10 minutes. Whisk in egg, stir in flour mixture. Scrape batter into prepared pan and spread evenly. Bake until toothpick inserted into center comes out clean, about 12 minutes. Cool in pan on rack, then refrigerate 10 minutes.

3. Soften ice cream and frozen yogurt at room temperature. Turn brownie onto cutting board; peel off foil. Cut in half with ice cream and spread one half with ice cream and the other with frozen yogurt. Sprinkle with almonds. Sandwich layers together. Cover with plastic wrap and freeze about 3 hours.

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

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