BROWNIE SUNDAES
Steps:
- Melt the heavy cream, chocolate chips, and instant coffee in a bowl over simmering water until smooth, stirring occasionally. Place a brownie on each plate, top with a scoop of ice cream, and serve with warm chocolate sauce.
BROWNIE SUNDAE CHEESECAKE
Make and share this Brownie Sundae Cheesecake recipe from Food.com.
Provided by Pinay0618
Categories Cheesecake
Time 2h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350. Grease 8 or 9-inch square baking pan. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completley in pan on wire rack.
- Combine all crust ingredients and press onto bottom and up sides of a 9-inch springform pan. Bake 8 minutes at 350.
- Beat cream cheese, sugar and vanilla until smooth. Gradually add eggs, beating well after each addition. Pour batter into prepared crust.
- Cut cooled brownies into 3/4-inch pieces and sprinkle over cheesecake batter, gently pushing them down into the batter. Drop peanut butter topping by teaspoonfuls onto surface of cheesecake. With knife or metal spatula, swirl gently through batter for marbled effect. Bake 50 to 55 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan; cool.
- Cover and place in refrigerator until chilled through, about 4 hours.
Nutrition Facts : Calories 703.5, Fat 47.4, SaturatedFat 27.4, Cholesterol 224.5, Sodium 480.3, Carbohydrate 62.4, Fiber 2.3, Sugar 37.8, Protein 11.5
BROWNIE SUNDAE CHEESECAKE
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees
- Grease 9 inch springform pan and line with parchment round,
- Prepare brownies according to box and pour in pan. Bake 30-35 mins and cool.
- Beat cream cheese and sugar.
- Add eggs, one at a time.
- Add vanilla
- Pour over the cool brownie and bake 1 hour.
- Cool and chill in fridge.
- Heat chips and cream in saucepan and whisk until melted over low.
- Pour over the cold cheesecake and chill another hour.
- Beat heavy cream, powdered sugar and vanilla on medium to stiff peaks.
- Pipe onto cake and decorate with cherries and sprinkles.
SWEETHEART BROWNIE SUNDAE
I MAKE this special treat for my family whenever there's a birthday or anniversary. Even without a special occasion, it caps any meal with a festive flair. I especially like to prepare the brownies in a heart shape for Valentine's Day and garnish them with berries. -Dottie Miller, Jonesborough, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a microwave, melt butter and chocolate; stir until smooth; Cool for 10 minutes. In a large bowl, beat egg, brown sugar, vanilla and salt until blended. Stir in chocolate mixture. Gradually add flour until well blended. , Line an 8-in. square baking pan with foil; grease the foil. Spread batter evenly into pan (batter will be thin). Bake at 350° until a toothpick inserted in center comes out clean, about 15 minutes. Cool completely on a wire rack. Cover; chill until firm. , Using a 3-1/2x3-1/2-in. heart pattern or cookie cutter, mark 4 hearts on surface of brownies; cut with a knife. Spread ice cream on 2 hearts; top each with a second heart. Wrap and freeze in a single layer overnight. , For chocolate sauce, in a small saucepan, combine water, cocoa and sugar; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer until thickened, for 2-3 minutes. Remove from heat; stir in butter until melted. , To serve, dust brownie hearts with confectioners' sugar and drizzle with warm chocolate sauce. Store sauce in the refrigerator.
Nutrition Facts : Calories 967 calories, Fat 51g fat (29g saturated fat), Cholesterol 227mg cholesterol, Sodium 748mg sodium, Carbohydrate 127g carbohydrate (97g sugars, Fiber 5g fiber), Protein 12g protein.
BROWNIE SUNDAE CHEESECAKE
What more can I say? Brownie. Sundae. Cheesecake! It is ALL that you would imagine it to be.
Provided by Debbie W @debbie110772
Categories Cakes
Number Of Ingredients 12
Steps:
- Make brownies and allow to cool.
- Preheat oven to 350. Mix crust ingredients, spray pan with cooking spray. Press mixture into a 9 inch springform pan. Bake 8 min and allow to cool slightly.
- Beat cream cheese, sugar and vanilla. Gradually add eggs one at a time. Pour batter into crust.
- Cube up about half the pan of brownies. Sprinkle the pieces into the batter and push them down. Drizzle chocolate sundae syrup on top and with a butter knife swirl gently to give it the marble effect.
- Bake 50-55 min.
- Loosen from pan after cooled. Cover and refrigerate. Better served cold.
BROWNIE SUNDAE BLISS
I have not tried this recipe. I got it from a Smucker's packet. Walnuts in syrup can be used in place of the pecans.
Provided by internetnut
Categories Dessert
Time 57m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Spray 6 jumbo muffin tins with crisco no stick cooking spray. Prepare box of brownie mix as directed on package, dividing batter among prepared muffin tins. Bake 325 for 42-45 minutes; cool.
- Pour hot fudge topping into 1 quart resealable freezer bag; microwave 20 seconds and knead. Snip small corner off bag.
- For each sundae, squeeze caramel sundae syrup onto center of dessert plate; place brownie in center. Coat one end of a few nuts from jar of pecans in syrup with hot fudge topping; place around base of brownie.
- Top brownie with scoop of vanilla ice cream. Drizzle generously with caramel and hot fudge topping, and place 2 nuts on top. Serve immediately.
Nutrition Facts : Calories 867.6, Fat 29.1, SaturatedFat 6.5, Cholesterol 37, Sodium 677.7, Carbohydrate 145.8, Fiber 2.1, Sugar 64.3, Protein 8.9
HOMEMADE BROWNIE SUNDAES
I serve this super dessert often at baseball barbecues or whenever I have a large group in. Homemade brownies and fudge sauce plus ice cream...you can't go wrong! -Carol Brandon, Uxbridge, Ontario
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen (2 cups sauce).
Number Of Ingredients 15
Steps:
- In a large heavy saucepan, melt butter and chocolate over low heat; stir until smooth. Cool., In a large bowl, beat eggs and sugar on low speed until combined. Beat on medium-high until thickened and lemon-colored, about 12 minutes. Beat in vanilla and chocolate mixture. Fold in flour and salt just until blended (batter will be thick). Fold in walnuts if desired. , Transfer to two greased 13x9-in. baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks for 15 minutes. , In a large saucepan, combine the cream, sugar and butter. Cook and stir until sugar is dissolved. Bring to a boil, without stirring. Reduce heat; simmer, uncovered, for 3 minutes. Cool for 3 minutes. , Place cocoa in a heat-proof bowl. Carefully whisk hot liquid into cocoa until smooth (do not scrape pan). Cut brownies into squares; serve with ice cream and hot fudge sauce. Garnish with whipped cream and cherries if desired.
Nutrition Facts : Calories 283 calories, Fat 18g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 153mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
BROWNIE AFFOGATO SUNDAE
This sundae takes its inspiration from an affogato, an Italian dessert consisting of a scoop of ice cream or gelato topped with a shot of hot espresso. Here, I add a decadent espresso brownie at the bottom for a twist on the classic restaurant-style brownie sundae with the added bold shot and creamy texture of an affogato. For an extra special treat, serve with any flavor of ice cream on hand: coconut, caramel and pistachio would all be scrumptious!
Provided by Food Network
Categories dessert
Time 50m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-inch square cake pan with nonstick spray and line with parchment paper, leaving a 2-inch overhang on at least 2 sides.
- Whisk the flour, cocoa powder, espresso powder and salt in a medium bowl until combined and set aside.
- Microwave the butter and chocolate in a medium microwave-safe bowl on high power in 10-second bursts, stirring between each burst until melted, 40 seconds to 1 minute. Set aside.
- Place the eggs, granulated sugar, light brown sugar and vanilla in a stand mixer fitted with the whisk attachment. Alternatively, use a large bowl and handheld electric mixer. Whisk until pale yellow ribbons form and the mixture is almost tripled in volume, 3 to 4 minutes. Turn off the mixer and add the melted chocolate. Mix on low speed until no streaks of chocolate remain, about 1 minute. Turn off the mixer and add the flour mixture. Mix on low speed until just combined and no pockets of dry flour remain, about 1 minute.
- Pour the batter into the prepared cake pan and smooth with the back of a spoon. Bake until the edges are set but the center is still slightly soft and a toothpick inserted in the center comes out slightly fudgy, 26 to 30 minutes. Immediately bang the pan against the counter several times to deflate the brownies and let cool in the pan for at least 1 hour. Lift the brownies from the pan by the parchment paper edges and cut into 16 pieces.
- To serve, place one brownie in a small serving bowl, top with a scoop of vanilla ice cream and pour a shot of hot espresso over top. Serve immediately.
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- Heat oven to 350°F. Prepare CHOCOLATE CRUMB CRUST; cool slightly. Beat cream cheese, sugar and vanilla until smooth. Gradually add eggs, beating well after each addition. Pour batter into prepared crust.
- Sprinkle brownie pieces over cheesecake surface; push pieces into batter. Drop topping by teaspoonfuls onto surface of cheesecake. With knife or metal spatula, swirl gently through batter for marbled effect. Bake 50 to 55 minutes or until almost set. *Remove from oven to wire rack. With knife, loosen cake from side of pan; cool.
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