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Tina Evans; Styling: Leslie Byars Simpson

Recipe Summary

Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

Nutrition Facts

258 calories; calories from fat 17%; fat 4.8g; saturated fat 1g; cholesterol 0mg; sodium 205mg; carbohydrates 46.2g; fiber 0.1g; protein 6.9g.
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