Lighter Brownie Sundaes

Prep Time:
15 mins
Total Time:
40 mins

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


  • ¼ cup vegetable oil, plus more for ramekins

  • ½ cup all-purpose flour, (spooned and leveled)

  • ¼ cup whole-wheat flour (spooned and leveled)

  • ¼ cup unsweetened cocoa powder

  • ¾ teaspoon baking powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • cup sugar

  • ¾ 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 degrees. 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 Notes

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

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