Copycat Cheesecake Factory Chocolate Brownie Sundae

Name: Copycat Cheesecake Factory Chocolate Brownie Sundae (Elevated)
Total time: 1 h
Yield: 4
Cuisine: French
Ingredients: 6 oz Valrhona Dark Chocolate (70% cacao); 1/2 cup Unsalted Butter; 3/4 cup Granulated Sugar; 1/4 tsp Fleur de Sel; 2 Large Eggs; 1/4 cup Cake Flour; 1 pint Artisanal Madagascar Vanilla Bean Ice Cream; 1 cup Granulated Sugar; 1/4 cup Water; 1/2 cup Heavy Cream; 4 tbsp Unsalted Butter; 1 tsp Fleur de Sel; 1/2 cup Homemade Whipped Cream (infused with vanilla bean); 1/4 cup Cocoa Nibs; 1 Luxardo Maraschino Cherry

⏱1h

👥4

🔥1100 cal

Hard

🍽️French

A luxurious sundae featuring Valrhona chocolate, homemade salted caramel sauce, and a decadent brownie.

6 oz Valrhona Dark Chocolate (70% cacao)

1/2 cup Unsalted Butter

3/4 cup Granulated Sugar

1/4 tsp Fleur de Sel

2 Large Eggs

See all 15 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥1100 cal

Hard

🍽️French

A luxurious sundae featuring Valrhona chocolate, homemade salted caramel sauce, and a decadent brownie.

#Dessert #Sundae #Chocolate #Brownie #Ice Cream #Gourmet #Homemade

Instructions

Preheat oven to 325°F (160°C). Grease and flour an 8x8 inch baking pan.
Melt Chocolate and Butter together in a double boiler or microwave. Stir in Sugar and Fleur de Sel. Let cool slightly.
Whisk in Eggs one at a time, mixing well after each addition. Gently fold in Flour until just combined.
Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let the Brownie cool completely and cut into squares.
For the Salted Caramel Sauce, combine Sugar and Water in a saucepan. Cook over medium heat, without stirring, until amber in color. Carefully add Heavy Cream and Butter. Stir until smooth. Stir in Fleur de Sel.
Place a brownie square in each serving dish.
Top with a generous scoop of Artisanal Vanilla Bean Ice Cream.
Drizzle with Salted Caramel Sauce.
Garnish with Homemade Vanilla Bean Whipped Cream, Cocoa Nibs, and a Luxardo Maraschino Cherry.

Ingredients

6 oz 170 g Valrhona Dark Chocolate (70% cacao)
1/2 cup 113 g Unsalted Butter
3/4 cup 150 g Granulated Sugar
1/4 tsp 1.25 mL Fleur de Sel
2 2 Large Eggs
1/4 cup 30 g Cake Flour
1 pint 473 mL Artisanal Madagascar Vanilla Bean Ice Cream
1 cup 200 g Granulated Sugar
1/4 cup 60 mL Water
1/2 cup 120 mL Heavy Cream
4 tbsp 60 mL Unsalted Butter
1 tsp 5 mL Fleur de Sel
1/2 cup 120 mL Homemade Whipped Cream (infused with vanilla bean)
1/4 cup 60 mL Cocoa Nibs
1 1 Luxardo Maraschino Cherry

Equipment

Baking Pan
Double Boiler or Microwave-Safe Bowl
Mixing Bowls
Saucepan
Whisk
Spatula
Serving Dishes

Instructions

Preheat oven to 325°F (160°C). Grease and flour an 8x8 inch baking pan.
Melt Chocolate and Butter together in a double boiler or microwave. Stir in Sugar and Fleur de Sel. Let cool slightly.
Whisk in Eggs one at a time, mixing well after each addition. Gently fold in Flour until just combined.
Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let the Brownie cool completely and cut into squares.
For the Salted Caramel Sauce, combine Sugar and Water in a saucepan. Cook over medium heat, without stirring, until amber in color. Carefully add Heavy Cream and Butter. Stir until smooth. Stir in Fleur de Sel.
Place a brownie square in each serving dish.
Top with a generous scoop of Artisanal Vanilla Bean Ice Cream.
Drizzle with Salted Caramel Sauce.
Garnish with Homemade Vanilla Bean Whipped Cream, Cocoa Nibs, and a Luxardo Maraschino Cherry.