"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sundae Brownies  Recipe

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This recipe for Sundae Brownies , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Billi Jo Pfaff
Added: Monday, March 14, 2005


c sifted cake flour
c unsweetened cocoa
tsp baking powder
1/8 tsp salt
1/3 c light sour cream
3 Tbsp butter, melted
11/2 tsp vanilla
11/3 c sugar
1 large egg
3 large egg whites

Caramel apple dip
c fat free caramel apple dip
1 c miniature marshmallows
c roasted peanuts

Double Chocolate Frosting
1 c sifted powdered sugar
2 Tbsp unsweetened cocoa
2 Tbsp milk
3 Tbsp butter
c semisweet chocolate chips
1 tsp colored corn syrup
tsp vanilla

Combine flour, cocoa, and baking powder, salt in small bowl, set aside. Combine sour cream, butter, and vanilla in a med bowl. Add sugar; beat with a mixer at med speed until combined. Add egg whites and egg, beat well. Stir in flour mixture. Pour batter into a 9-inch baking pan, coated with cooking spray. Bake at 350 degrees for 20 to 25 minutes. Spread caramel dip over brownie top evenly. For frosting bring first 4 ingredients in saucepan to a boil. Remove from heat. Add chocolate chips, corn syrup, and vanilla and stir well until chocolate melts. Pour warm double chocolate frosting over marshmallows. Cool in pan.




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