Recipe courtesy of Ree Drummond
Layered Brownie Skillet Sundae
Getting reviews...
- Level: Easy
- Total: 1 hr 25 min (includes cooling time)
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1300
- Total Fat
- 60 g
- Saturated Fat
- 27 g
- Carbohydrates
- 179 g
- Dietary Fiber
- 3 g
- Sugar
- 105 g
- Protein
- 15 g
- Cholesterol
- 131 mg
- Sodium
- 811 mg
- Level: Easy
- Total: 1 hr 25 min (includes cooling time)
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1300
- Total Fat
- 60 g
- Saturated Fat
- 27 g
- Carbohydrates
- 179 g
- Dietary Fiber
- 3 g
- Sugar
- 105 g
- Protein
- 15 g
- Cholesterol
- 131 mg
- Sodium
- 811 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the brownie mix, melted butter, milk and eggs until combined. Set aside.
- Press the cookie dough into the bottom of a 10-inch cast-iron skillet. Lay the sandwich cookies in a single layer on top. Drizzle over the caramel sauce, getting into the spaces between the cookies. Pour over the brownie batter and smooth the top.
- Bake until set, 40 to 45 minutes. Allow to cool for 20 minutes.
- Top the brownie with scoops of the ice cream, then drizzle over the chocolate sauce and garnish with the whipped cream, sprinkles and cherries.
