These are easy individually portioned brownie sundaes with a raspberry cheesecake upgrade! I used Funfetti brownie mix and divided it between 6 tart tins. After baking them, I topped each with raspberry cheesecake ice cream and sprinkles. These can be served warm or cool, and they’re AMAZING both ways!
I’ve made these mini sundae tins for a few holidays now, and recently I’ve been on a cheesecake kick. I decided to combine the two, and it’s perhaps my favorite brownie sundae of all time.
If you don’t have these tins, just use smaller tart dishes about 4″. The other option is to make a brownie skillet (like the cookie skillets that I make) and just portion it into smaller dishes after it’s baked.
Not a cheesecake fan? You could switch it up and top them with bananas foster ice cream, cookies and cream, strawberry, or even a brownie chunk flavor for double the goodness.Print