Copycat Cheesecake Factory Chocolate Brownie Sundae

Name: Copycat Cheesecake Factory Chocolate Brownie Sundae (Upgraded)
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 cup Unsalted Butter; 1 cup Granulated Sugar; 1/2 cup Unsweetened Cocoa Powder; 1/4 tsp Salt; 1 tsp Vanilla Extract; 2 Eggs; 1/2 cup All-Purpose Flour; 1 quart High-Quality Vanilla Bean Ice Cream; 1/2 cup Heavy Cream; 6 oz Semi-Sweet Chocolate Chips; 2 tbsp Unsalted Butter; 1 tbsp Light Corn Syrup; 1/2 cup Freshly Whipped Cream; 1/4 cup Toasted Pecans; 1 Maraschino Cherry

⏱45 min

👥4

🔥900 cal

Medium

🍽️American

A slightly more refined version with homemade hot fudge and a richer brownie base.

1/2 cup Unsalted Butter

1 cup Granulated Sugar

1/2 cup Unsweetened Cocoa Powder

1/4 tsp Salt

1 tsp Vanilla Extract

See all 15 ingredients ↓

(0 reviews)

⏱45 min

👥4

🔥900 cal

Medium

🍽️American

A slightly more refined version with homemade hot fudge and a richer brownie base.

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

Instructions

Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
Melt Butter in a saucepan. Stir in Sugar, Cocoa Powder, and Salt. Remove from heat and stir in Vanilla Extract. Add Eggs one at a time, mixing well after each addition. Gradually add Flour and mix until just combined.
Pour batter into prepared pan and bake for 20-25 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 Hot Fudge, heat Heavy Cream in a saucepan until simmering. Remove from heat and add Chocolate Chips, Butter, and Corn Syrup. Let sit for 1 minute, then stir until smooth.
Place a brownie square in each serving dish.
Top with a generous scoop of Vanilla Bean Ice Cream.
Drizzle with Hot Fudge.
Garnish with Freshly Whipped Cream, Toasted Pecans, and a Maraschino Cherry.

Ingredients

1/2 cup 113 g Unsalted Butter
1 cup 200 g Granulated Sugar
1/2 cup 60 g Unsweetened Cocoa Powder
1/4 tsp 1.25 mL Salt
1 tsp 5 mL Vanilla Extract
2 2 Eggs
1/2 cup 60 g All-Purpose Flour
1 quart 946 mL High-Quality Vanilla Bean Ice Cream
1/2 cup 120 mL Heavy Cream
6 oz 170 g Semi-Sweet Chocolate Chips
2 tbsp 30 mL Unsalted Butter
1 tbsp 15 mL Light Corn Syrup
1/2 cup 120 mL Freshly Whipped Cream
1/4 cup 60 mL Toasted Pecans
1 1 Maraschino Cherry

Equipment

Baking Pan
Mixing Bowls
Saucepan
Whisk
Spatula
Serving Dishes

Instructions

Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
Melt Butter in a saucepan. Stir in Sugar, Cocoa Powder, and Salt. Remove from heat and stir in Vanilla Extract. Add Eggs one at a time, mixing well after each addition. Gradually add Flour and mix until just combined.
Pour batter into prepared pan and bake for 20-25 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 Hot Fudge, heat Heavy Cream in a saucepan until simmering. Remove from heat and add Chocolate Chips, Butter, and Corn Syrup. Let sit for 1 minute, then stir until smooth.
Place a brownie square in each serving dish.
Top with a generous scoop of Vanilla Bean Ice Cream.
Drizzle with Hot Fudge.
Garnish with Freshly Whipped Cream, Toasted Pecans, and a Maraschino Cherry.