Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Recipe by Oxmoor House January 2005

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Credit: Oxmoor House

Recipe Summary test

prep:
11 mins
cook:
34 mins
additional:
8 hrs
total:
8 hrs 45 mins
Yield:
12 servings (serving size: 1 ice cream square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Prepare brownie mix according to package directions, using 2/3 cup yogurt. Pour batter into a foil-lined 8-inch square baking pan coated with cooking spray. Bake at 350° for 34 minutes. Cool completely in pan on a wire rack.

  • Combine ice cream and peppermint extract in a large bowl; stir well. Spread evenly over brownie. Cover and freeze 8 hours or until firm.

  • Sprinkle chopped mints over ice cream. Cut into squares; drizzle with chocolate syrup before serving.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

210 calories; fat 2.5g; saturated fat 1.6g; protein 5.3g; carbohydrates 42.2g; cholesterol 9mg; iron 1.5mg; sodium 151mg; calories from fat 11%; fiber 0.4g; calcium 114mg.
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