Frozen Chocolate Decadence Brownies

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 226
  • Fat: 3g
  • Saturated fat: 0.4g
  • Protein: 3.6g
  • Carbohydrate: 44.8g
  • Cholesterol: 0mg
  • Iron: 1.3mg
  • Sodium: 110mg
  • Calories from fat: 12%
  • Fiber: 1.3g
  • Calcium: 34mg


  • 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


  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. Spread ice cream over brownies; spoon cherry mixture over ice cream.
  5. 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.
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