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Lighter Brownie Sundaes

These brownies a la mode get topped with chocolate sauce, nuts, and coconut.

  • Prep:
  • Total Time:
  • Servings: 8
Lighter Brownie Sundaes

Source: Everyday Food, January 2008


  • 1/4 cup vegetable oil, plus more for ramekins
  • 1/2 cup all-purpose flour, (spooned and leveled)
  • 1/4 cup whole-wheat flour (spooned and leveled)
  • 1/4 cup unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup sugar
  • 3/4 cup unsweetened applesauce
  • 1 large egg white
  • 1 teaspoon pure vanilla extract
  • 4 ounces bittersweet or semisweet chocolate, chopped
  • 1 pint vanilla frozen yogurt
  • toasted sliced almonds and shredded coconut, for topping


  1. Preheat oven to 350. Brush eight 8-ounce ramekins with oil; set aside. In a bowl, whisk together flours, cocoa, baking powder, baking soda, and salt.

  2. In a large bowl, whisk together sugar, applesauce, and oil until smooth. Whisk in egg white and vanilla. Add flour mixture; mix just until moistened. Divide batter among ramekins; smooth tops. Bake on a rimmed baking sheet until a toothpick inserted in center of a brownie comes out clean, 20 to 25 minutes. Transfer sheet to a rack to cool completely. (To store, cover ramekins with plastic wrap, and keep at room temperature, up to 2 days.)

  3. Assemble sundaes: Place chocolate in a microwave-safe bowl; microwave in 1-minute increments, stirring, until almost completely melted, 2 to 3 minutes. Top brownies with frozen yogurt and chocolate; serve with additional toppings.

Cook's Note

If baking them in an 8-inch square pan, decrease the baking time to 15 minutes.

Reviews (1)

  • Jenava 8 Jan, 2009

    Made these last night and they are really not bad at all! Not to be compared taste- or texture-wise with "real" brownies, but with the calorie count on these babies you can eat more than one a year! I highly recommend doing the whole thing with the sauce and frozen yogurt as this makes them much more delicious.

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