Chocolate Turtle Brownie Sundaes

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 0.0%
  • Fat: 6.2g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 4g
  • Carbohydrate: 50.6g
  • Fiber: 1.4g
  • Cholesterol: 14mg
  • Iron: 0.9mg
  • Sodium: 201mg
  • Calcium: 84mg


  • 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


  1. 1. Preheat oven to 350°.
  2. 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. 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. 4. Top each brownie with 1/3 cup ice cream and about 1 tablespoon caramel-pecan topping.
  6. Young Chefs can:
  7. Add brownie mix to bowl
  8. Place cooked brownie in each sundae dish
  10. Older Chefs can:
  11. Spoon batter into baking dish
  12. Assemble sundaes
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