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.

Recipe by Oxmoor House August 2011

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Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

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

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

  • Young Chefs can:

  • Older Chefs can:

Nutrition Facts

270 calories; calories from fat%; fat 6.2g; saturated fat 2.1g; mono fat 1.6g; poly fat 0.6g; protein 4g; carbohydrates 50.6g; fiber 1.4g; cholesterol 14mg; iron 0.9mg; sodium 201mg; calcium 84mg.