Tuesday, February 9, 2010

Brownie Sundaes Recipe

Brownie Sundaes

Reynolds® Parchment Paper

1

package (22.5 oz) Betty Crocker® Original Supreme Brownie Mix

1

cup chopped walnuts or pecans

1

quart vanilla ice cream

Hershey®′s Chocolate Syrup

Frozen whipped topping, thawed

12

maraschino cherries, drained

PREHEAT oven to 350°F. Line a 13x9x2-inch baking pan with Reynolds Parchment Paper, extending paper to edges of pan; set aside.

PREPARE brownie mix as directed on package for 13x9-inch pan. Stir in nuts. Spread mixture into parchment paper-lined pan.

BAKE 28 to 30 minutes or until toothpick inserted 2 inches from sides of pan comes out clean. Cool. Use edges or parchment paper lining to lift brownies from pan. Place on a cutting board. Pull back edges of parchment for easy cutting. Cut into 12 bars.

PLACE brownie on a serving plate, top with a scoop of ice cream, chocolate syrup, whipped topping and a cherry.

Number of Servings: 12

Nutrition Information:
(Per Serving)
calories 534
grams fat 31
% calories from fat 50
milligrams cholesterol 89
milligrams sodium 219
grams carbohydrates 61
grams fiber 1
grams protein 8
grams sugar 19

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