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“I have not tried this recipe. I got it from a Smucker's packet. Walnuts in syrup can be used in place of the pecans.”
READY IN:
57mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • crisco nonstick cooking spray
  • 19 12 ounces pillsbury brownie classics traditional fudge brownie mix
  • 1 egg
  • 13 cup water
  • 13 cup oil
  • 11 34 ounces smuckers hot fudge topping
  • 11 34 ounces smuckers caramel ice cream topping
  • 5 ounces pecans in syrup

Directions

  1. Spray 6 jumbo muffin tins with crisco no stick cooking spray. Prepare box of brownie mix as directed on package, dividing batter among prepared muffin tins. Bake 325 for 42-45 minutes; cool.
  2. Pour hot fudge topping into 1 quart resealable freezer bag; microwave 20 seconds and knead. Snip small corner off bag.
  3. For each sundae, squeeze caramel sundae syrup onto center of dessert plate; place brownie in center. Coat one end of a few nuts from jar of pecans in syrup with hot fudge topping; place around base of brownie.
  4. Top brownie with scoop of vanilla ice cream. Drizzle generously with caramel and hot fudge topping, and place 2 nuts on top. Serve immediately.

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