This super indulgent dessert has layers of caramel brownie, whipped cream and fresh strawberries – irresistible!
Preheat the oven to 180°C (160°C for fan assisted ovens)/ gas mark 4. Make, bake and cool brownies as directed on box.
Remove the brownie from the tin and cut into 64 (8x8) tiny squares. Reserve 16 of the squares (2 for the top of each sundae). Whip the cream to soft peaks.
Place a few brownie squares in the base of each of 8 serving glasses. Top each with some strawberries, then a large dollop of cream. Repeat the layers once more. Top each sundae with 2 of the reserved brownie squares and a strawberry half to finish.
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