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Categories:
sugar butter vanilla egg semisweet chocolate chips milk all-purpose flour unsweetened cocoa salt cooking spray vanilla reduced- syrup
Viewed: 27 - Published at: 2 years agoIngredients
- 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
Method
- Preheat oven to 375°.
- 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. Combine flour, unsweetened cocoa, and salt; add to sugar mixture, stirring just until batter is blended.
- 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.
- 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.
