Print This Recipe

Print
Lighter Brownie Sundaes

Lighter Brownie Sundaes

These brownies a la mode get topped with chocolate sauce, nuts, and coconut.

Everyday Food, January 2008 http://www.marthastewart.com/149081/lighter-brownie-sundaes
3.05
Rated
61100(2)2
  • Prep Time 15 minutes
  • Total Time 40 minutes, plus cooling
  • Yield Serves 8

Ingredients

    • 1/4 cup vegetable oil, plus more for ramekins
    • 1/2 cup all-purpose flour, (spooned and leveled)
    • 1/4 cup whole-wheat flour (spooned and leveled)
    • 1/4 cup unsweetened cocoa powder
    • 3/4 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/3 cup sugar
    • 3/4 cup unsweetened applesauce
    • 1 large egg white
    • 1 teaspoon pure vanilla extract
    • 4 ounces bittersweet or semisweet chocolate, chopped
    • 1 pint vanilla frozen yogurt
    • toasted sliced almonds and shredded coconut, for topping

Directions

  1. Preheat oven to 350. Brush eight 8-ounce ramekins with oil; set aside. In a bowl, whisk together flours, cocoa, baking powder, baking soda, and salt.
  2. In a large bowl, whisk together sugar, applesauce, and oil until smooth. Whisk in egg white and vanilla. Add flour mixture; mix just until moistened. Divide batter among ramekins; smooth tops. Bake on a rimmed baking sheet until a toothpick inserted in center of a brownie comes out clean, 20 to 25 minutes. Transfer sheet to a rack to cool completely. (To store, cover ramekins with plastic wrap, and keep at room temperature, up to 2 days.)
  3. Assemble sundaes: Place chocolate in a microwave-safe bowl; microwave in 1-minute increments, stirring, until almost completely melted, 2 to 3 minutes. Top brownies with frozen yogurt and chocolate; serve with additional toppings.

Cook's Note

If baking them in an 8-inch square pan, decrease the baking time to 15 minutes.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.