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, 1 sundae each
Ingredients
- 1/2 cup granulated 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 (about 1 ounce) all-purpose flour
- 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
Instructions
- Heat oven to 375 degrees F. Coat an 8 inch square dish with cooking spray.
- Place first 3 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes).
- Add egg; beat for 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 the prepared baking dish.
- Bake 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.
Nutrition
Per serving: Calories: 318 (19% from fat) Fat: 6.8g (sat 3.6g,mono 1.7g,poly 0.3g) Protein: 5.6g Carbohydrate: 57.3g Fiber: 2.1g Cholesterol: 33mg Iron: 1.1mg Sodium: 215mg Calcium: 88mg
Attribution
Cooking Light magazine - November 2005
