Brownies on a Stick

Brownies on a Stick

0 Reviews
From: Diabetic Living Magazine

Bake sales and birthday parties galore—these brownies on a stick are sure to be a hit!

Ingredients 16 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Brownies
  • Nonstick cooking spray
  • 1 12.35-ounce box sugar-free brownie mix
  • ⅓ cup canola oil
  • 3 tablespoons water
  • ¼ cup refrigerated or frozen, thawed egg product
  • Topping
  • 2 tablespoons sugar-free caramel-flavored ice cream topping
  • 1 cup frozen fat-free whipped dessert topping
  • 2 tablespoons miniature semisweet chocolate pieces
  • 16 flat wooden craft (popsicle) sticks

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 325°F. Line an 8x8x2-inch square baking pan with foil, extending foil 2 inches over edges of the pan. Lightly grease foil; set aside.
  2. In a medium bowl, combine the brownie mix, oil, water and egg product according to brownie product directions. Spoon into the prepared pan. Spread evenly with the back of teaspoon coated with cooking spray. Bake for 32 minutes or until a wooden toothpick comes out clean when inserted 2 inches from the edge.
  3. Cool (in pan) completely on a wire rack. Use foil to lift uncut brownies out of pan. Cut into 16 pieces.
  4. Meanwhile place the caramel topping in a small microwave-safe bowl. Microwave on high for 12 to 15 seconds to melt slightly. Fold caramel into the whipped topping until well blended. Refrigerate until needed.
  5. Using a paring knife, cut a small slit in one end of each brownie. Slide a craft stick about 1 inch into the slit to make a "lollipop". Spoon about 1 tablespoon of whipped topping mixture on the top and down the sides of each "lollipop", leaving 1 side un-iced. Sprinkle evenly with the chocolate chips. Place (un-iced sides down) on a large serving platter. Serve immediately or refrigerate up to 12 hours.
  • To make ahead: Make brownies and topping up to 48 hours in advance. Cover and refrigerate them separately.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 131 calories; 7 g fat(1 g sat); 2 g fiber; 21 g carbohydrates; 1 g protein; 1 g sugars; 78 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 starch

Reviews 0