Cracker Jack Brownie Sundae

Cracker Jack Brownie Sundae Recipe
Brownies and Cracker Jacks both debuted at the 1893 World's Colombian Exposition in Chicago. Chefs at the city's still-operating Palmer Hotel created the brownie. The "brownie" in this recipe is similar to flourless cake--decadently dense and fudgy.


9 servings (serving size: 1 sundae)
Total time: 58 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 58 Minutes

Nutritional Information

Calories 318
Caloriesfromfat 19 %
Fat 6.8 g
Satfat 3.6 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 5.6 g
Carbohydrate 57.3 g
Fiber 2.1 g
Cholesterol 33 mg
Iron 1.1 mg
Sodium 215 mg
Calcium 88 mg


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
Cooking spray
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.

Lorrie Corvin,

Cooking Light

November 2005
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