Light Fudge Brownie Sundae

This is a self-saucing pudding cake disguised as a brownie, and it’s a clever bit of baking magic. You spoon a brownie-like batter into the pan, pour a sweet cocoa-and-hot-water mixture over the top, and the oven does the rest. The two layers swap places as it bakes, leaving a tender chocolate cake on top and a thick fudge sauce hiding underneath.

Applesauce replaces the butter and oil that would normally make brownies fudgy. It keeps the cake moist while cutting the fat substantially, and the apple flavor disappears entirely once it bakes with cocoa. Skim milk and unsweetened cocoa keep things on the lighter side.

Don’t stir the topping into the batter. Pour it gently over the surface and walk away. That counterintuitive step is what creates the sauce layer underneath.

A scoop of frozen yogurt on top finishes it the way it’s meant to be eaten: warm cake, hot fudge, cold creamy topping all on one spoon. Serve straight from the pan while everything is still warm and the sauce is glossy.

Pro Tips

• Use a glass or light-colored metal pan if you can. Dark pans can over-brown the bottom before the sauce sets.
• Serve within an hour of baking. The sauce thickens dramatically as it cools and loses its glossy pour.
• Hot water in the topping is a must, not optional. Cold water won’t dissolve the cocoa and brown sugar properly and the sauce layer won’t form.
• Do not overbake. The center should look set on top but still feel saucy underneath when you press the surface.

Variations

• Stir 2 tablespoons of espresso powder into the topping for a deeper, mocha-style sauce.
• Add a handful of mini chocolate chips to the batter for melty pockets throughout.
• Top with a drizzle of caramel sauce alongside the frozen yogurt.