Preheat oven to 350 degrees F. Line a 9x13 baking pan with foil leaving some to overhang on the sides. This will allow to pull your dessert out of the pan after freezing and will be easier to cut.

BROWNIE LAYER: In a large bowl combine the sugar, flour, cocoa powder, salt and baking powder with a wire whisk until well combined. Add in the melted butter, eggs and vanilla. Stir just until combined. Spread in an even layer in the bottom of prepared pan. Bake for 15 minutes then let cool completely (about 30 minutes).

RASPBERRY YOGURT LAYER: In a large bowl combine the greek yogurt with the raspberry jam until blended. Carefully fold in the raspberries. Spoon on top of cooled brownie base.

WHIPPED CREAM LAYER: In a large bowl or the bowl of your stand mixer whip the heavy whipping cream and powdered sugar just until stiff peaks form. Spread on top of yogurt layer. Freeze for 4-5 hours or until firm.

SERVING: To serve pull out the dessert using foil handles. Cut into 12 squares. Drizzle with warm hot fudge sauce and top with extra raspberries if desired.