Frozen Cappuccino Brownie Dessert

For an added kick, omit 1 tablespoon of the chocolate syrup and use 1 tablespoon of coffee-flavored liqueur, such as Kahlúa, in its place.


9 servings (serving size: 1/9 of dessert)

Recipe from

Oxmoor House

Recipe Time

Prep: 13 Minutes
Cook: 32 Minutes
Other: 1 Hour, 30 Minutes

Nutritional Information

Calories 272
Caloriesfromfat 3 %
Fat 0.9 g
Satfat 0.4 g
Protein 5.9 g
Carbohydrate 57.1 g
Fiber 0.4 g
Cholesterol 5 mg
Iron 1.9 mg
Sodium 209 mg
Calcium 141 mg


Cooking spray
1 (13.7-ounce) package fat-free brownie mix (such as No Pudge!)
1 (6-ounce) carton French vanilla fat-free yogurt
1/4 cup fat-free chocolate sundae syrup
2 cups cappuccino-chocolate chunk low-fat ice cream (such as Healthy Choice), softened
1 1/2 cups fat-free frozen whipped topping, thawed
9 chocolate-covered espresso beans (optional)


1. Preheat oven to 350°.

2. Coat an 8-inch square baking pan with cooking spray.

3. Prepare brownies according to package directions using yogurt. Spoon batter into prepared pan. Bake at 350° for 32 to 36 minutes or until done. Cool in pan 15 minutes on a wire rack.

4. Using a wooden pick, poke holes in top of brownies. Drizzle syrup over brownies. Cool completely.

5. Spread ice cream over brownies. Freeze at least 1 hour or until firm. Spread whipped topping over ice cream. Return to freezer for 15 minutes or until set. If desired, garnish with chocolate-covered espresso beans.