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.
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.
Lightly spoon flour into a dry measuring cup; level with a knife.
unsweetened cocoa, and salt; add to sugar mixture, stirring just until batter is
Scrape batter into an 8-inch square baking dish coated with cooking spray.
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.