Sunday, February 20, 2011
This recipe was adapted from "Weight Watcher's"
serves 15 ( 4 points +)
¾ c. white whole wheat flour
3 T. unsweetened cocoa
½ tsp. baking soda
¾ c. sugar
5 T. light stick butter
2 T. water
2 oz. unsweetened chocolate, finely chopped
1-½ c. fat free vanilla ice-cream ( I used Breyer's smooth and dreamy)
1-½ c. low fat coffee ice-cream ( I used Edy's double churned)
Preheat oven to 350. Spray a 15 x 10 inch jelly roll pan with cooking spray. Line with foil and spray foil.
Stir together flour, cocoa and baking soda.
In a saucepan, combine butter, sugar and water. Bring to a boil. Remove from heat and stir in chocolate until chocolate melts. Let cool for 10 minutes. Whisk in flour mixture and carefully spread into a thin layer in the jelly roll pan ( you may not make it all the way to the edges)
Bake for 12 minutes. Remove from pan and cool.
Invert brownie onto a cutting board. Remove foil. Cut brownie in half, lengthwise, forming two rectangles.
Spread one half with vanilla ice-cream (softened) and the other half with coffee ice-cream. Sandwich layers together with the ice-cream in the center and brownie on the outside. Cover in plastic wrap and freeze for about 3 hours. Remove from freezer. Cut into thirds and then each third into 5 pieces. You can wrap each sandwich individually and freeze if not serving right away.