Sundae Brownies

Oxmoor House
Sundae BrowniesRecipe
Oxmoor House
16 servings (serving size: 1 brownie)


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1/2 cup sifted cake flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1/8 teaspoon salt
1/3 cup light sour cream
3 tablespoons butter, melted
1 1/2 teaspoons vanilla extract
1 1/3 cups sugar
3 large egg whites
1 large egg
Cooking spray
1/2 cup fat-free caramel apple dip
1 1/4 cups miniature marshmallows
1/4 cup dry-roasted peanuts
Double Chocolate Frosting


Prep: 18 Minutes
Cook: 20 Minutes

Preheat oven to 350°.

Combine flour, cocoa, baking powder, and salt in a bowl; set aside.

Combine sour cream, butter, and vanilla in a medium bowl. Add sugar; beat with a mixer at medium speed until combined. Add egg whites and egg; beat well. Stir in flour mixture. Pour batter into a lightly greased 9-inch square baking pan. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out almost clean.

Spread caramel dip over brownie. Top evenly with marshmallows and nuts. Pour warm Double Chocolate Frosting evenly over marshmallows. Cool in pan on a wire rack.

Created date

March 2010

Nutritional Information

Calories 239
Fat 7.6 g
Satfat 4.1 g
Protein 3.3 g
Carbohydrate 41.7 g
Cholesterol 27 mg
Iron 0.9 mg
Sodium 126 mg
Caloriesfromfat 27 %
Fiber 1.5 g
Calcium 34 mg