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.

Yield: 9 servings (serving size: 1/9 of dessert)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 1 Hour, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 272
  • Calories from fat: 3%
  • Fat: 0.9g
  • Saturated fat: 0.4g
  • Protein: 5.9g
  • Carbohydrate: 57.1g
  • Fiber: 0.4g
  • Cholesterol: 5mg
  • Iron: 1.9mg
  • Sodium: 209mg
  • Calcium: 141mg


  • 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. 1. Preheat oven to 350°.
  2. 2. Coat an 8-inch square baking pan with cooking spray.
  3. 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. 4. Using a wooden pick, poke holes in top of brownies. Drizzle syrup over brownies. Cool completely.
  5. 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.
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