Cracker Jack Brownie Sundae

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.

Yield: 9 servings (serving size: 1 sundae)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 58 Minutes

Nutritional Information

Amount per serving
  • Calories: 318
  • Calories from fat: 19%
  • Fat: 6.8g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.6g
  • Carbohydrate: 57.3g
  • Fiber: 2.1g
  • Cholesterol: 33mg
  • Iron: 1.1mg
  • Sodium: 215mg
  • Calcium: 88mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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