Blonde Brownie Cheesecake Sundae - WFSB 3 Connecticut

RECIPE

Blonde Brownie Cheesecake Sundae

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Blonde Brownie Cheesecake Sundae. (Cheesecake Factory photo) Blonde Brownie Cheesecake Sundae. (Cheesecake Factory photo)
WEST HARTFORD, CT (WFSB) -

Blonde Brownie Ingredients:

  • 8 oz. Unsalted Butter
  • 2 Cups Dark Brown Sugar
  • 2 ea. Eggs
  • 3 tsp. Vanilla
  • ¼ tsp Kosher Salt
  • 2 Cups All Purpose Flour

Directions

  1. Combine Melted Butter, Brown Sugar & Eggs in a bowl & mix thoroughly with a spatula.
  2. Add the following to the mixture: Vanilla, Kosher Salt & All Purpose Flour; Mix thoroughly with a spatula.
  3. Pre-heat oven to 330 degrees.
  4. Lightly coat 9”x13” glass baking pan with Baking Spray.
  5. Spread the batter into the baking pan & bake for approximately 25-30 minutes.
  6. Before removing from oven, check for doneness by inserting a toothpick into the center of the blonde brownie.
  7. If done, toothpick will come out clean.
  8. Allow to cool to room temperature before cutting.


Blonde Brownie Cheesecake Sundaes Ingredients:

  • Blonde Brownies (see recipe above)
  • Deeply Chilled Cheesecake Slices (We recommend Adam’s Peanut Butter Cup Fudge Ripple, Chocolate Mousse Cheesecake & Fresh Banana Cream)
  • Assorted Sundae Toppings
  • Whipped Cream
  • Maraschino Cherry

Directions:

  1. Cut Blonde Brownies into squares.
  2. Place a Blonde Brownie Square in the bottom of a glass sundae dish.
  3. Using an ice cream scoop, portion a deeply chilled slice of your favorite cheesecake into round scoops & place on top of Blonde Brownie.
  4. Top with complementary toppings (caramel sauce, hot fudge, chopped nuts, toffee pieces, etc.)
  5. Garnish with whipped cream & cherry and enjoy!
     

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