Cracker Jack Brownie Sundae |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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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. 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 |
Directions:
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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