Friday, August 14, 2015


While my husband and I were having fun helping my son Patrick and his family move last week, my canasta friends were having fun playing canasta and enjoying two desserts Hostess Ellen had prepared. Ellen loves to prepare my Upside Down Strawberry Cake but I had told Janice if Ellen had something new to make sure she took several pictures of it along with the recipe so I could share it on my blog. When Janice sent me the pictures and recipes, I was surprised to discover that Ellen had made two. I will be sharing one of them today.

Ellen had already cut this into serving pieces so Janice didn't get a picture of it before it was cut. Looks delicious and Janice said everyone thought so too. The recipe called for coffee frozen yogurt but Ellen couldn't find any and used coffee flavored ice cream. Janice said she thought that was probably better. 


1/4      cup white whole wheat flour
3         tablespoons unsweetened cocoa
1/2      teaspoon baking soda
3/4     cup sugar
5         tablespoons light stick butter (Ellen used regular butter)
2         tablespoons water
2         ounces unsweetened chocolate, finely chopped (Ellen used 6 6 tablespoons cocoa + 2 tablespoons butter
1          large egg
1-1/2   cups vanilla nonfat ice cream (Ellen just used regular ice cream)
1-1/2   cups coffee nonfat frozen yogurt (Ellen used coffee ice cream)
1/4      cup sliced almonds, toasted

Preheat oven to 350 degree F. Spray a 10 x 15 - inch jelly roll pan with nonstick spray. Line pan with foil, spray again, and just light lightly with flour.

Whisk flour, cocoa, and baking soda in small bowl.

In saucepan, combine sugar, butter, and water, bring to boil over medium heat, stirring occasionally. Remove from heat and stir in chocolate until it melts; let cool 10 minutes.

Whisk in egg, stir in flour mixture.

Scrape batter (batter is not thin) into prepared pan and spread evenly. It looks like it isn't enough to cover the pan, but if you use a spatula it helps. Bake until toothpick inserted into center comes out clean, about 10 to 12 minutes.

Cool in pan on rack (15 - 20 minutes), then refrigerate 10 minutes.

Soften ice cream and frozen yogurt at room temperature.

Turn brownie onto cutting board and peel off foil.

Cut in half lengthwise, and spread one half with ice cream and the other with frozen yogurt.

Sprinkle one with almonds.

Sandwich layers together. cover with plastic wrap and freeze about 3 hours. (When talking with Ellen about how she did this - because honestly the whole idea makes me nervous ... I suggested placing the plastic wrap down first and then laying the brownie strips on top of them. Then you would just bring the sides up over the top. She thought this was a great idea. She said she used a long spatula to lift up the one layer on top of the other one. She admitted a little bit of the ice cream dripped but she said to work quickly.)

Remove plastic wrap and cut in half lengthwise. 

Slice each half into 6 sandwiches. Serves 12.

Remember you can print the recipe using the print icon below. You will have the option to remove images when the print window opens. If you do not see the print icon below, you need to scroll back up to the title for this post (just under the date) and click or tap on it. That will take you to just this post and the print icon will be at the bottom before the share icons.

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