| Level: | Easy |
| Total: | 52 min |
| Prep: | 20 min |
| Cook: | 32 min |
| Yield: | 12 servings |
Ingredients
- Crisco® Original No-Stick Cooking Spray
- 1 (12.35 oz.) pkg. Pillsbury® Reduced Sugar Chocolate Fudge Brownie
- 1/3 cup Crisco® Pure Vegetable Oil or 1/3 cup Crisco® Puritan Canola Oil with Omega-3 DHA
- 3 tbsps. water
- 1 large egg
- 1/3 cup Smucker’s® Sugar Free Caramel Spoonable Ice Cream Topping, plus additional for drizzling if desired
- 2 cups sugar free frozen whipped topping, thawed
- 2 tsps. mini semi-sweet chocolate chips
Instructions
- HEAT oven to 350 degrees F. Coat an 8 x 8-inch baking pan lightly with no-stick cooking spray.
- COMBINE brownie mix, oil, water and egg in medium bowl. Stir 50 strokes with spoon. Spread evenly in prepared pan.
- BAKE 30 to 32 minutes. Cool completely. Cut into cubes. Place half of cubes in 1 1/2-quart serving dish.
- STIR caramel topping in bowl until smooth. Whisk in whipped topping until blended. Spread half on top of brownie cubes in dish. Make another layer of remaining brownie cubes and topping. Sprinkle with mini chocolate chips. Drizzle with additional caramel topping, if desired.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 233 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 46 mg |
| Sodium | 110 mg |