Pull out all the stops with decadent brownie sundaes. Unlike any old brownie sundae, this version is topped with vanilla ice cream and gooey caramel sauce. Crunchy Cracker Jacks are a surprise garnish that will have your guests cheering for seconds. To get the recipe, read more.
Cracker Jack Brownie Sundae
From Cooking Light magazine
1/2 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 large egg
1/4 cup semisweet chocolate chips
1/4 cup fat-free milk
1/4 cup all-purpose flour (about 1 ounce)
1/2 cup unsweetened cocoa
1/4 teaspoon salt
2 1/4 cups vanilla reduced-fat ice cream (such as Healthy Choice)
1 cup fat-free caramel sundae syrup
1 cup Cracker Jacks, coarsely chopped
- Preheat oven to 375°.
- Place first 3 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes).
- Add egg; beat 2 minutes or until pale.
- Place chocolate chips in a small microwave-safe bowl, and microwave at high in 20-second intervals until completely melted, stirring after each interval.
- Add chocolate to sugar mixture; beat until combined. Stir in milk.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, unsweetened cocoa, and salt; add to sugar mixture, stirring just until batter is blended.
- Scrape batter into an 8-inch square baking dish coated with cooking spray. Bake at 375° for 18 minutes or until completely set. Cool to room temperature in pan on a wire rack.
- Cut brownies into 9 equal portions.
- Place one brownie portion on each of 9 small plates; top each brownie with 1/4 cup ice cream and about 1 1/2 tablespoons caramel syrup. Sprinkle chopped Cracker Jacks evenly over sundaes. Serve immediately.