Tin roof brownie sundae

Yield: 8 servings

Measure Ingredient
\N \N Sharon Stevens
3 ounces Semisweet chocolate
¼ cup Butter, softened
¼ cup Crunchy peanut butter
1 cup Packed brown sugar
2 \N Eggs
1 teaspoon Vanilla
¾ cup All-purpose flour
¼ teaspoon Salt
½ cup Unsalted peanuts, toasted
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
2 cups Ice cream
½ cup Unsalted peanuts, toasted

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.

Similar recipes