Chocolate Turtle Brownie Sundaes

Chocolate Turtle Brownie Sundaes Recipe
Oxmoor House
Moms will love the convenience that brownie mix and caramel topping give to this semi-homemade dessert. These sundaes are best when the brownies are still slightly warm. We suggest serving in bowls to catch every bite and prevent runny messes.

Yield:

9 servings (serving size: 1 brownie, 1/3 cup ice cream, and about 1 tablespoon sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 270
Caloriesfromfat 0.0 %
Fat 6.2 g
Satfat 2.1 g
Monofat 1.6 g
Polyfat 0.6 g
Protein 4 g
Carbohydrate 50.6 g
Fiber 1.4 g
Cholesterol 14 mg
Iron 0.9 mg
Sodium 201 mg
Calcium 84 mg

Ingredients

1/2 (20.5-ounce) package low-fat fudge brownie mix (about 2 cups)
1/4 cup water
1 large egg white
Cooking spray
1/3 cup fat-free caramel topping
3 tablespoons chopped pecans, toasted
3 cups vanilla light ice cream, divided

Preparation

1. Preheat oven to 350°.

2. Combine 2 cups brownie mix, 1/4 cup water, and egg white in a large bowl; stir well with a whisk. Spread batter into an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 20 minutes. Cool in pan on a wire rack. Cut evenly into 9 servings.

3. Place caramel topping in a small microwave-safe bowl. Microwave at HIGH 30 seconds, stirring after 15 seconds. Cool slightly. Stir in pecans.

4. Top each brownie with 1/3 cup ice cream and about 1 tablespoon caramel-pecan topping.

 

Young Chefs can:

  • Add brownie mix to bowl
  • Place cooked brownie in each sundae dish

 

Older Chefs can:

  • Spoon batter into baking dish
  • Assemble sundaes

Note:

August 2011
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