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Cracker Jack Brownie Sundae

RG

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

Instructions

  1. Heat oven to 375 degrees F.
  2. Place first 3 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes).
  3. Add egg; beat 2 minutes or until pale.
  4. 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.
  5. Lightly spoon flour into a dry measuring cup; level with a knife.
  6. Combine flour, unsweetened cocoa, and salt; add to sugar mixture, stirring just until batter is blended.
  7. Scrape batter into an 8-inch square baking dish coated with cooking spray.
  8. Bake for 18 minutes or until completely set.
  9. Cool to room temperature in pan on a wire rack.
  10. Cut brownies into 9 equal portions.
  11. 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.
  12. Serve immediately.

Yield: 9 servings (serving size: 1 sundae)

Nutritional Information: 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

Source: Cooking Light - November 2005


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