Ingredients
1 package fudge brownie mix (13-inch x 9-inch pan size)1/4 cup water1/4 cup unsweetened applesauce1/4 cup canola oil2 eggs1 carton (1-3/4 quarts) reduced-fat no-sugar-added vanilla ice cream, softenedBERRY SAUCE:2 tablespoons butter1/3 cup sugar1/4 cup honey2 tablespoons lime juice1 tablespoon balsamic vinegar1 teaspoon ground cinnamon1/4 to 1/2 teaspoon cayenne pepper1 quart fresh strawberries, hulled and sliced2 cups fresh blueberries2 cups fresh raspberries
Preparation
Prepare brownie mix using water, applesauce, oil and eggs. Bake according to package directions; cool completely on a wire rack.
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.
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.
