Photo: Tina Evans; Styling: Leslie Byars Simpson
12 servings

How to Make It

Step 1

Melt margarine in a large saucepan over medium-high heat; add brown sugar, stirring with a wire whisk. Remove from heat; cool slightly. Add egg substitute and buttermilk, stirring well.

Step 2

Combine flour, cocoa, and salt; add to buttermilk mixture, stirring until blended. Stir in vanilla. Pour into a 9-inch springform pan lightly coated with cooking spray.

Step 3

Bake at 350° for 15 minutes. Cool completely in pan on a wire rack.

Step 4

Spread half of vanilla yogurt over brownie; spread chocolate yogurt over vanilla yogurt, and top with remaining vanilla yogurt. Cover and freeze 8 hours or overnight. Serve with chocolate syrup; garnish, if desired.

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