Frozen Chocolate Decadence Brownies

Oxmoor House
24 servings (serving size: 1 square)


+ Add To Shopping List
1 (20.5-ounce) package low-fat brownie mix (such as Betty Crocker Sweet Rewards)
2/3 cup water
Cooking spray
1 (2.25-ounce) package sliced almonds
3/4 cup seedless raspberry spread (such as Polaner All Fruit)
2 (1-pound) cans dark cherries in heavy syrup
4 cups chocolate low-fat ice cream, softened
1 1/2 teaspoons instant coffee granules
1 (12-ounce) container frozen fat-free whipped topping, thawed


Preheat oven to 350°.

Stir together brownie mix and water. Pour batter into a 13 x 9-inch pan coated with cooking spray. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Toast almonds on rack below brownies during last 5 minutes of baking. Cool brownies and almonds completely on a wire rack.

Place raspberry spread in a bowl; stir with a whisk until smooth. Drain cherries, reserving 2 tablespoons juice; set juice aside. Rinse cherries; drain well. Add cherries to raspberry spread, stirring to coat.

Spread ice cream over brownies; spoon cherry mixture over ice cream.

Combine reserved cherry juice and coffee granules, stirring until coffee dissolves. Fold in whipped topping; spread over cherry mixture. Sprinkle with almonds. Cover and freeze at least 8 hours.

Created date

March 2010

Nutritional Information

Calories 226
Fat 3 g
Satfat 0.4 g
Protein 3.6 g
Carbohydrate 44.8 g
Cholesterol 0 mg
Iron 1.3 mg
Sodium 110 mg
Caloriesfromfat 12 %
Fiber 1.3 g
Calcium 34 mg