Tin roof brownie sundae
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Sharon Stevens | ||
| 3 | ounces | Semisweet chocolate |
| ¼ | cup | Butter, softened |
| ¼ | cup | Crunchy peanut butter |
| 1 | cup | Packed brown sugar |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla |
| ¾ | cup | All-purpose flour |
| ¼ | teaspoon | Salt |
| ½ | cup | Unsalted peanuts, toasted |
| CHOCOLATE SAUCE: | ||
| ½ | cup | Butter |
| ½ | cup | Packed brown sugar |
| ½ | cup | Granulated sugar |
| ½ | cup | Unsweetened cocoa powder |
| 1 | cup | Whipping cream |
| 1 | pinch | Salt |
| 2 | teaspoons | Vanilla |
| GARNISH: | ||
| 2 | cups | Ice cream |
| ½ | cup | Unsalted peanuts, toasted |
Directions
PEANUT BUTTER BROWNIE; In top of double boiler over hot (not boiling) water, melt chocolate with 1 tbsp of the butter. Let cool slightly.
In bowl, beat remaining butter, peanut butter and sugar. Stir in melted chocolate. Beat in eggs, 1 at a time, and vanilla. In separate bowl, stir together flour and salt; stir into batter. Add nuts and stir to blend evenly. Transfer to greased 9 inch pie plate or quiche dish. Bake in 350 oven for about 25 minutes or until done.
Let cool on rack. (can be made ahead) CHOCOLATE SAUCE; In heavy saucepan, melt butter over low heat. In bowl, blend together brown and white sugars and cocoa; stir into butter. Blend in cream and salt. Bring to boil over medium heat, stirring often. Reduce heat and simmer for 5 minutes or until slightly thickened. Remove from heat, stir in vanilla. Let cool. Serve immediately or store in refrigerator for up to 1 week. GARNISH; About 15 minutes before serving, transfer ice cream to refrigerator to soften. Cut brownie into 8 wedges. Place brownie wedge on each serving plate; top with scoop of ice cream, drizzle with chocolate sauce and sprinkle with peanuts. Makes 8 servings.