• 24servings
  • 50minutes
  • 233calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D, P
MineralsFluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package fudge brownie mix (13-inch x 9-inch pan size)

  2. 1/4 cup water

  3. 1/4 cup unsweetened applesauce

  4. 1/4 cup canola oil

  5. 2 eggs

  6. 1 carton (1-3/4 quarts) reduced-fat no-sugar-added vanilla ice cream, softened


  8. 2 tablespoons butter

  9. 1/3 cup sugar

  10. 1/4 cup honey

  11. 2 tablespoons lime juice

  12. 1 tablespoon balsamic vinegar

  13. 1 teaspoon ground cinnamon

  14. 1/4 to 1/2 teaspoon cayenne pepper

  15. 1 quart fresh strawberries, hulled and sliced

  16. 2 cups fresh blueberries

  17. 2 cups fresh raspberries

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home Prepare brownie mix using water, applesauce, oil and eggs. Bake according to package directions; cool completely on a wire rack.

  2. Crumble brownies into 1-in. pieces; sprinkle half into a 13-in. x 9-in. dish coated with cooking spray. Spread evenly with ice cream. Press remaining brownie pieces into ice cream. Cover and freeze for 1 hour or until firm.

  3. Remove from the freezer 5 minutes before serving. For sauce, in a large skillet, melt butter over medium heat. Stir in the sugar, honey, lime juice, vinegar, cinnamon and cayenne. Add berries; cook for 3-5 minutes or until heated through, stirring occasionally. Cut cake into squares; top with hot berry sauce. Yield: 24 servings.


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