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Tin Roof Sundae Brownies

Prep 10 min
Total 1 hr 40 min
Ingredients 4
Servings 16

The flavors of a classic tin roof sundae--marshmallows, chocolate and peanuts--top a tasty brownie pizza made easily with refrigerated brownie batter. MORE+ LESS-

By Pillsbury Kitchens

June 4, 2009

Ingredients

roll (16.5 oz) Pillsbury™ refrigerated traditional chocolate fudge brownies

1/2

jar (7-oz size) marshmallow creme (3/4 cup)

cup peanuts

cup milk chocolate chips

Steps

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1

Heat oven to 350°F (325°F if using dark, nonstick or glass pan). Grease bottom of 8-inch square pan. Spread batter in pan.
2

Bake 25 to 28 minutes or until toothpick inserted near center comes out clean. Immediately drop dollops of marshmallow creme over brownie. Let stand 2 minutes; spread evenly. Sprinkle with peanuts and chocolate chips.
3

Bake 5 minutes longer. Cool completely, about 1 hour. For 16 brownies, cut into 4 rows by 4 rows.

Expert Tips

For easier cutting, use wet knife or plastic knife.

Nutrition Information

Nutrition Facts

Serving Size: 1 Brownie

Calories: 250
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 19%
Saturated Fat 3g 15% Trans Fat 1g
Cholesterol: 0mg; 0%
Sodium: 130mg; 5%
Potassium: 105mg; 3%
Total Carbohydrate: 29g; 10%
Dietary Fiber 1g 5% Sugars 21g
Protein: 5g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 2%; 2%
Iron: 6%; 6%

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;