Prep Time 15 min
Cook Time 45 Min
Servings 6
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 (18.4 oz) package chocolate fudge brownie mix
  • 2/3 cup Crisco® Pure Vegetable Oil
  • 1/4 cup Water
  • 2 large eggs
  • 1 Smucker's® Hot Fudge Microwaveable Topping
  • 1 bottle Smucker's® Sundae Syrup Caramel Flavored Syrup
  • Vanilla ice cream
  • 1 pecans or walnuts in syrup

Directions

  • Step 1

    HEAT oven to 325ºF. Spray 6 jumbo muffin tins with no-stick cooking spray. Prepare brownie mix according to package directions using oil water and eggs. Divide batter evenly into prepared muffin tins. Bake 42 to 45 minutes. Cool completely.

  • Step 2

    MICROWAVE hot fudge topping in small heavy duty resealable plastic bag on HIGH 20 seconds. Knead. Cut small corner off bag.

  • Step 3

    SQUEEZE caramel syrup onto center of each dessert plate; place brownie in center. Coat one end of a few pecans or walnuts with hot fudge topping; place around base of brownie.

  • Step 4

    TOP brownie with scoop of ice cream. Drizzle generously with caramel and hot fudge topping, placing 2 nuts on top. Serve immediately.

Serving size
(6)

  • Calories 1240
  • Calories from Fat400g
  • Total Fat 46g
  • Saturated Fat 9g
  • Polyunsaturated Fat -1g
  • Trans Fat 0g
  • Cholesterol 90mg
  • Sodium 680mg
  • Total Carbohydrates 199g
  • Dietary Fiber 4g
  • Sugars 143g
  • Protein 14g

*Percent Daily Values are based on a 2,000 calorie diet

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