Photo of Brownies à la mode with peanut & chocolate “nice” cream by WW

Brownies à la mode with peanut & chocolate “nice” cream

Points® value
Total Time
2 hr 45 min
20 min
25 min
Our take on this classic combo invites you to dig right in! The zucchini in the brownie not only adds nutrition but also helps replace some fat. If you are not a fan of peanuts, you can omit them or substitute with a different nut.



4 large, ripe

Unsweetened cocoa powder

1 tbsp(s)


1 tbsp(s), salted, toasted, finely chopped

Vanilla extract

2 tsp(s), divided


1½ cup(s)


½ cup(s)

Table salt

½ tsp(s)

All-purpose flour

1 cup(s)

Unsweetened cocoa powder

½ cup(s)

Baking soda

¼ tsp(s)

Raw egg

1 large, lightly beaten

Canola oil

2 tsp(s)


  1. To make nice cream, in food processor, pulse bananas until smooth. Add cocoa powder, peanuts, and vanilla and pulse until blended. Transfer to airtight container with lid. Cover and freeze until firm, about 2 hours.
  2. To make brownies, preheat oven to 350°F. Line 11-by-7-inch baking pan with parchment paper, leaving 2-inch overhang on long sides of pan. In medium bowl, stir zucchini, sugar, and salt. Let stand until liquid begins to pool in bottom of bowl, about 5 minutes. In another medium bowl, whisk flour, cocoa powder, and baking soda. Into bowl of zucchini, mix in egg, oil, and vanilla, then mix in dry ingredients. (Batter will be thick.) Pour batter into prepared pan and smooth top.
  3. Bake brownie until toothpick inserted in center comes out with a few moist crumbs attached, 22 to 25 minutes. Holding parchment paper overhang, lift brownie from pan and transfer to wire rack. Let cool until warm. Cut into 8 brownies. Serve brownies warm and top with 1/2 cup nice cream.
  4. Serving size: 1 brownie with 1/2 cup nice cream